BEEF MASSAMAN CURRY
5 to 6 servings
Fully cooked chunks of potato are sometimes added to this richly spiced Thai curry at the end, but we like to cook the potatoes in the sauce so they soak up the flavors of the curry while lending it body.
Combine in a deep heavy skillet, pot, or Dutch oven:
- ½ cup canned coconut milk
- ¼ cup Massaman curry paste, store-bought or homemade
If using store-bought paste, also add:
- (One 2-inch cinnamon stick)
- (1 whole star anise)
- (4 green or 2 black cardamom pods)
Cook over medium heat, stirring frequently and scraping up the curry paste from the bottom of the pan, until the coconut milk reduces, the oil separates out of the coconut milk, and the curry paste begins to fry. Stir in:
- 1 ½ pounds beef chuck, cut into ¾-inch cubes
- 1 ¼ cups canned coconut milk
- 1 cup water
- 3 large shallots, thinly sliced
- 2 tablespoons coconut sugar or brown sugar
- 2 tablespoons fish sauce
- ¼ teaspoon salt
Bring to a boil, cover, and reduce the heat to simmer gently until the beef is very tender, about 1 hour. Remove any whole spices, if used. Add to the pan:
- 12 ounces gold or red potatoes, cut into ½-inch chunks
- 2 tablespoons tamarind paste or concentrate
Simmer, covered, until the potatoes are tender, 20 to 25 minutes. Stir in:
- ¼ cup roasted unsalted peanuts, coarsely chopped
Serve with:
- Cooked short-grain rice, 343
Garnished with:
- Chopped cilantro or Thai basil leaves