Massaman Beef Curry

Ingredients

• 800 g beef chuck, in large cubes
• 4 tbsp massaman or red curry paste
• 2 x 400 ml tins coconut milk
• 500 g potatoes, in large chunks
• 2 onions, cut into wedges
• 80 g roasted peanuts
• 1 cinnamon stick
• 2 star anise
• 4 cardamom pods, bruised
• 3 tbsp tamarind paste
• 3 tbsp fish sauce
• 30 g palm sugar

Method

1. Fry the paste

   Cook the thick coconut cream in a heavy pot until it splits, then fry the curry paste in it until dark and aromatic.

   7 min

2. Seal the beef

   Add the beef and turn it in the paste until coated and lightly browned all over.

   8 min

3. The long braise

   Add the remaining coconut milk and the whole spices, bring to a bare simmer and cook, covered, until the beef gives way completely to a spoon. This cannot be hurried with heat — a hard boil makes it tough, not tender.

   2 h

4. Add the vegetables

   Add the potatoes, onions and peanuts and simmer until the potatoes are soft and have thickened the sauce.

   30 min

5. Balance and rest

   Season with tamarind, fish sauce and palm sugar until it is sweet, sour and salty in equal measure. Better still the next day.