Massaman Beef Curry

Method

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1. Pat the beef dry and brown it hard in the oil, in two batches, until well coloured on all sides. Set aside.

   Mark done

2. Spoon the thick cream from the top of the coconut milk tin into the pot and heat until it splits and the oil separates, about 5 minutes.

   Mark done Start 5 min timer

3. Add the massaman paste and fry for 4 minutes until fragrant and darkened.

   Mark done Start 4 min timer

4. Return the beef, add the cinnamon, cardamom and bay, and stir to coat.

   Mark done

5. Pour in the remaining coconut milk, the coconut cream and the stock. Bring to a bare simmer.

   Mark done

6. Cover and cook gently for 75 minutes, stirring occasionally, until the beef is beginning to yield.

   Mark done Start 75 min timer

7. Add the potatoes, onion and peanuts and cook uncovered for 25 to 30 minutes more, until the potatoes are tender and the sauce has thickened.

   Mark done Start 25 min timer

8. Season with the fish sauce, palm sugar and tamarind, adding them gradually and tasting. The balance should be rich, mildly sweet and gently sour.

   Mark done

9. Rest off the heat for 10 minutes, then serve with jasmine rice.

   Mark done Start 10 min timer

Chef’s Tips

• Beef shin is ideal — it has more connective tissue than any other cut and gives the sauce real body.
• Add the tamarind at the end. Cooked long, it turns flat and slightly bitter.
• The curry is better the next day, once the whole spices have fully infused.

Pairing Suggestions

• A Shiraz or a cold lager
• Serve with jasmine rice and pickled cucumber
• Finish with sliced pineapple

Storage & Reheating

Refrigerate 4 days, freeze 3 months. Reheat gently, adding a splash of coconut milk to loosen.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.