Massaman Curry

Ingredients

• 600 g beef chuck, cut 2 cm cubes
• 400 ml coconut milk, full-fat
• 50 ml massaman curry paste, store-bought or house-made
• 100 g yellow potatoes, cut 3 cm chunks
• 75 g roasted unsalted peanuts
• 2 tablespoons tamarind paste
• 2 tablespoons fish sauce, nam pla
• 15 ml palm sugar
• 3 bay leaves
• 6 cardamom pods, bruised
• 1 cinnamon stick, 5 cm length
• 4 cloves — whole
• 2 tablespoons vegetable oil
• Salt and Tellicherry black pepper, to taste
• Cilantro, for garnish

Method

1. 1
   Heat oil in heavy-bottomed pot over medium-high heat; add massaman paste and toast 2 minutes, stirring constantly, until fragrant.
2. 2
   Add beef cubes; sear on all sides without stirring, 5 minutes total, until browned.
3. 3
   Pour in coconut milk; add bay leaves, cardamom, cinnamon, and cloves; bring to simmer.
4. 4
   Reduce heat to low; cover and braise 25 minutes until beef is fork-tender.
5. 5
   Add potatoes; simmer uncovered 10 minutes until potatoes begin to soften.
6. 6
   Stir in peanuts, tamarind paste, fish sauce, and palm sugar; simmer 5 minutes to marry flavors.
7. 7
   Season with salt and pepper; remove whole spices if desired.
8. 8
   Transfer to serving bowl; garnish with cilantro; serve with steamed jasmine rice.