Massaman Beef Curry

Ingredients

• 800g beef chuck, cut into 1.5-inch chunks
• 3 tablespoons massaman curry paste
• 2 (400ml) cans full-fat coconut milk
• 2 medium potatoes, peeled and cut into chunks
• 1 onion, quartered
• 1/2 cup roasted peanuts
• 2 tablespoons palm sugar
• 2 tablespoons fish sauce
• 1 tablespoon tamarind paste
• 1 cinnamon stick
• 2 bay leaves
• 4 cardamom pods, lightly crushed
• 1 cup water, plus more as needed
• Jasmine rice, for serving

Before you cook

• Cut the beef into 1.5-inch chunks.
• Peel and cut the potatoes into chunks.
• Quarter the onion.
• Lightly crush the cardamom pods.

Steps

1. Scoop the thick cream from the top of one can of coconut milk into a large pot.
2. Heat the coconut cream over medium heat until it begins to bubble and the oil separates.
3. Add the curry paste and fry, stirring, for 4 minutes until fragrant and the oil turns red.
4. Add the beef and stir to coat it in the paste.
5. Pour in the remaining coconut milk, the second can of coconut milk, and the water.
6. Add the cinnamon stick, bay leaves and cardamom pods.
7. Bring to a simmer, then cover and cook on low heat for 1 hour, stirring occasionally.
8. Add the potatoes and onion.
9. Simmer, covered, for 20 minutes until the beef and potatoes are tender.
10. Stir in the peanuts, palm sugar, fish sauce and tamarind paste.
11. Simmer uncovered for 10 minutes to thicken slightly.
12. Taste and adjust the balance of sweet, salty and sour.
13. Remove the cinnamon stick and bay leaves before serving.
14. Serve hot over jasmine rice.