瑪莎文咖喱牛Massaman Beef Curry

Prep 20 min·Cook 2h 30m

1. 1You're here
   Step 1.

   Cut the beef into 4 cm cubes. Put it in a heavy pot with one tin of coconut milk (shaken), the water, cinnamon, cardamom and bay leaves.

   800 g Beef braising steak (chuck) or shin, in 4 cm cubes800 ml Full-fat coconut milk, unshaken300 ml Water1 Cinnamon stick4 Cardamom pods, lightly crushed3 Bay leaves

   Knife work
2. 2
   Step 2.

   Bring to a simmer, cover with the lid ajar and cook very gently for 1½ hours until the beef is nearly tender.

   800 g Beef braising steak (chuck) or shin, in 4 cm cubes

   1 h 30 minBraise / stew
3. 3
   Step 3.

   Meanwhile, spoon the thick cream from the second tin into a wok and fry for 3–4 minutes until the oil separates.

   800 ml Full-fat coconut milk, unshaken

   4 minStir-fry
4. 4
   Step 4.

   Add the curry paste and fry for 3 minutes, stirring, until dark and fragrant. Scrape it all into the beef pot with the rest of the second tin.

   4 tbsp Massaman curry paste (store-bought)optional: 6 tbsp Massaman Curry Paste800 ml Full-fat coconut milk, unshaken

   3 minStir-fry
5. 5
   Step 5.

   Add the potatoes, onion and peanuts. Simmer uncovered for 35–40 minutes until the potatoes are soft and the sauce has thickened and has red oil on top.

   400 g Waxy potatoes (Charlotte), in chunks1 Onion, in wedges (or 8 small shallots)50 g Roasted unsalted peanuts

   38 minBraise / stew
6. 6
   Step 6.

   Season with tamarind, palm sugar and fish sauce. Massaman should taste sweet, sour and salty in balance, and only mildly hot.

   2 tbsp Tamarind paste2 tbsp Palm sugar (or soft brown sugar)2 tbsp Fish sauce

7. 7
   Step 7.

   Fish out the cinnamon and bay leaves and serve with rice or roti.

   1 Cinnamon stick3 Bay leaves300 g Jasmine rice or roti, to serve