Instructions
11 steps · tick them off as you cookPat 2 lb beef chuck dry, cut into 1.5-inch cubes and season generously with salt.
Heat 2 tbsp vegetable oil in a heavy Dutch oven over medium-high until shimmering, then sear the beef in two batches until deeply browned on all sides, about 4 minutes per batch.
4 minutesTransfer beef to a plate, reduce heat to medium and add the sliced shallots; sweat 4 minutes until translucent and softened.
4 minutesSkim the thick cream off the top of one coconut milk can and add to the pot, simmering 3 minutes until it splits and glistens.
3 minutesStir in the massaman curry paste and cinnamon stick, frying 2 minutes until the kitchen smells of cardamom and clove.
2 minutesReturn the beef and any juices to the pot, then pour in the remaining coconut milk, 1 cup beef stock, fish sauce, tamarind paste and palm sugar.
Bring to a simmer, cover and braise at 325°F / 160°C in the oven for 1.5 hours, stirring once halfway.
1.5 hoursAdd the quartered potatoes and roasted peanuts, cover and continue braising 45 minutes until the beef shreds under a fork and the potatoes are creamy.
45 minutesUncover and simmer on the stovetop 10 minutes to reduce and thicken the sauce until it coats the back of a spoon.
10 minutesTaste and adjust with more tamarind for tang or palm sugar for sweetness; rest 10 minutes before serving.
10 minutesLadle into bowls and finish with a shower of crispy fried shallots and fresh cilantro.
Chef's tip
Toast the peanuts in a dry skillet for 3 minutes before adding them — they will hold their crunch through the long braise and lend a smoky depth that raw peanuts never achieve.
Suggested pairing
Serve with jasmine rice and a bold, fruity Shiraz or a spiced chai to echo the warm cinnamon and cardamom notes.
About this recipe
A slow-braised, warmly spiced curry where fork-tender beef, buttery potatoes and roasted peanuts swim in a rich coconut-tamarind sauce.
ThaiIntermediateslow-cookedcomfortingwintersunday-dinner
