Massaman Beef Curry with Potatoes and Peanuts

Ingredients

• 2 lb beef chuck
• 4 tbsp massaman curry paste
• 400 ml full-fat coconut milk
• 1 cup beef stock
• 3 cup Yukon Gold potatoes
• 0,5 cup roasted peanuts
• 1 piece onion
• 1 tbsp tamarind paste
• 2 tbsp fish sauce
• 2 tbsp palm or brown sugar
• 1 piece cinnamon stick
• 2 piece star anise
• 2 tbsp coconut oil
• 0,25 cup fresh cilantro

Instructions

1. 1

   Pat 2 lb (900 g) beef chuck, cut into 2-inch cubes, dry with paper towel and season with salt.

2. 2

   Heat 2 tbsp coconut oil in a heavy Dutch oven over medium-high; sear the beef in batches until deeply browned on all sides, about 8 minutes total, then set aside.

3. 3

   Reduce heat to medium and add 1 thinly sliced onion; sweat for 4 minutes until translucent.

4. 4

   Push onion aside and add 4 tbsp massaman curry paste; fry 2 minutes until the oil turns brick-red and smells toasty.

5. 5

   Deglaze with 1/2 cup coconut milk, scraping up the browned bits, then stir in the remaining coconut milk (from a 400 ml can total) and 1 cup beef stock.

6. 6

   Return the beef, add 2 star anise, 1 cinnamon stick, 2 tbsp fish sauce, 2 tbsp palm or brown sugar, and 1 tbsp tamarind paste.

7. 7

   Cover and braise at a bare simmer for 1.5 hours, stirring occasionally, until the beef yields to a fork.

8. 8

   Add 3 cups Yukon Gold potatoes, cut into 1-inch chunks, and 1/2 cup roasted peanuts; simmer uncovered 25 minutes until potatoes are tender and sauce has reduced to a nappé consistency.

9. 9

   Taste and adjust with more tamarind for tang or sugar for balance; discard cinnamon stick and star anise.

10. 10

    Rest 10 minutes off the heat, then garnish with extra peanuts and fresh cilantro.