Massaman Beef Curry with Potatoes and Peanuts

Ingredients

• 900 g beef chuck, cubed
• 4 tbsp massaman curry paste
• 800 ml full-fat coconut milk
• 1 cup beef stock
• 500 g Yukon Gold potatoes, chunked
• 1 piece yellow onion, sliced
• 0,5 cup roasted peanuts
• 2 tbsp tamarind paste
• 2 tbsp fish sauce
• 2 tbsp palm sugar
• 2 tbsp coconut oil
• 1 piece cinnamon stick
• 3 piece cardamom pods
• 0,25 cup fresh cilantro

Instructions

1. 1

   Pat 900 g beef chuck cubes dry and season generously with salt.

2. 2

   Heat 2 tbsp coconut oil in a heavy Dutch oven over medium-high heat and sear the beef in batches until deeply browned on all sides, about 8 minutes total; transfer to a plate.

3. 3

   Lower heat to medium, add the sliced onion, and sweat 4 minutes until translucent and lightly caramelized.

4. 4

   Stir in 4 tbsp massaman curry paste and toast for 2 minutes until deeply fragrant and the oil turns rusty red.

5. 5

   Deglaze with the thick coconut cream, scraping up the browned fond, and simmer 3 minutes until oil beads on the surface.

6. 6

   Return the beef and any juices to the pot, then add the remaining coconut milk, 1 cup beef stock, cinnamon stick, 3 cardamom pods, and 2 star anise.

7. 7

   Cover and braise on low for 1.5 hours, stirring occasionally, until beef is fork-tender.

8. 8

   Add the potato chunks and simmer uncovered 25 minutes until potatoes are creamy and sauce has reduced.

9. 9

   Season with fish sauce, tamarind paste, and palm sugar; taste and adjust for a balance of salty, tangy, and sweet.

10. 10

    Stir in the roasted peanuts, garnish with cilantro, and rest 5 minutes before serving over jasmine rice.