Massaman curry
Beef chuck braised slowly in coconut milk with massaman curry paste, potatoes, roasted peanuts and warm spices, balanced with tamarind and palm sugar.
Method
- 1
Scoop about 6 tbsp of the thick cream from the top of one can of coconut milk into the casserole and set it over medium heat.
- 2
Simmer, stirring, until the cream thickens and the oil starts to separate.
- 3
Add the curry paste and fry, stirring constantly, until it darkens slightly and smells toasty.
- 4
Add the beef and stir until every piece is coated and lightly sealed.
- 5
Pour in the rest of the coconut milk and the water, and add the cinnamon, cardamom and bay leaves.
- 6
Bring to a gentle simmer, then cover and cook over low heat, stirring every 20 minutes, until the beef is nearly tender.
- 7
Add the potatoes, onion and peanuts.
- 8
Simmer uncovered until the potatoes are tender and the sauce has thickened, with red oil glistening on the surface.
- 9
Season with the fish sauce, palm sugar and tamarind, a little at a time, until the curry tastes sweet, salty and sour in equal measure.
- 10
Simmer for a few more minutes to let the seasoning settle, then fish out the cinnamon and bay leaves.
- 11
Serve with jasmine rice.
Notes
- Massaman is meant to be mild and rich. If your paste is very hot, start with 3 tbsp and add more after tasting.
- Like most braises it tastes better the next day. Cool it, chill overnight and reheat gently.
Equipment
Large heavy casserole with a lid, Wooden spoon