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
• 1 lb Yukon Gold potatoes
• 1 unit yellow onion
• 0,5 cup roasted unsalted peanuts
• 2 tbsp tamarind paste
• 2 tbsp fish sauce
• 2 tbsp palm sugar
• 1 unit cinnamon stick
• 3 unit bay leaves
• 2 tbsp coconut oil
• 0,25 cup fresh cilantro

Instructions

1. 1

   Cut 2 lb (900 g) beef chuck into 1.5-inch cubes and season generously with salt.

2. 2

   Heat 2 tbsp coconut oil in a 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 1 diced onion, and sweat for 4 minutes until translucent.

4. 4

   Add 4 tbsp massaman curry paste and toast for 2 minutes until the kitchen fills with the aroma of cardamom and cinnamon.

5. 5

   Deglaze with the thick cream from a 400 ml can of coconut milk, scraping up the fond, and simmer 3 minutes until the oil separates.

6. 6

   Return the beef with any juices, then add remaining coconut milk, 1 cup beef stock, 2 tbsp fish sauce, 2 tbsp tamarind paste, 2 tbsp palm sugar, 1 cinnamon stick, and 3 bay leaves.

7. 7

   Bring to a bare simmer, cover, and braise over low heat (or in a 325°F / 160°C oven) for 1.5 hours until the beef is fork-tender.

8. 8

   Add 1 lb (450 g) peeled, quartered Yukon Gold potatoes and simmer uncovered 25 minutes until the potatoes are creamy and the sauce has reduced to coat a spoon.

9. 9

   Stir in 1/2 cup roasted unsalted peanuts and adjust seasoning with more tamarind or sugar to balance sweet, sour, and salty.

10. 10

    Rest 10 minutes, then serve over jasmine rice with a scatter of fresh cilantro.