Beef Massaman Curry

Method

1. 01

   Dry and season the beef

   Pat beef cubes dry and leave unseasoned; fish sauce in the braise supplies salt. Separate 200 ml thick coconut cream from the top of the unshaken cans and measure the remaining 600 ml coconut milk.

   

2. 02

   Toast the whole spices

   Toast cinnamon, cardamom, and star anise in a dry heavy pot over medium heat for 2 minutes, shaking often, until fragrant but not black. Transfer to a small bowl so residual heat does not burn them.

   

3. 03

   Fry Massaman paste

   Add 200 ml coconut cream to the pot and simmer over medium heat 5–7 minutes until glossy and reduced by about one third. Stir in curry paste and fry 4 minutes until the raw aroma disappears.

   

4. 04

   Coat the beef in paste

   Add beef in two batches and stir each batch 3 minutes until every surface is coated and no longer wet-looking. Return all beef to the pot; browning is limited because it will braise for tenderness.

   

5. 05

   Start the slow braise

   Add remaining 600 ml coconut milk, 500 ml stock, toasted spices, and bay leaves. Bring just to a simmer, cover slightly ajar, and cook over low heat for 75 minutes; bubbles should break gently, not roll.

   

6. 06

   Add potatoes and onions

   Add potatoes, onions, and peanuts, pushing them below the liquid. Continue the gentle covered simmer for 35–45 minutes until a knife enters potatoes easily and beef yields to a fork without falling apart.

   

7. 07

   Check beef tenderness and safety

   Test three beef cubes from different areas: each should be at least 71°C and a fork should enter with little resistance. If still chewy, simmer 15 minutes more before seasoning; chuck tenderness depends on collagen, not temperature alone.

   

8. 08

   Balance the Massaman sauce

   Stir in tamarind paste, 60 ml fish sauce, and palm sugar. Simmer uncovered 10 minutes, stirring twice, until the sauce lightly coats a spoon; taste and add up to 15 ml fish sauce only if needed.

   

9. 09

   Rest so the sauce settles

   Turn off the heat, cover, and rest 15 minutes. Remove cinnamon, cardamom, star anise, and bay leaves that are easy to find; the rest lets rendered fat and coconut sauce emulsify around the meat.

   

10. 10

    Serve equal portions

    Divide beef, potatoes, onions, peanuts, and sauce among six bowls and serve with hot jasmine rice. The finished curry should be brown-red, glossy, mildly spiced, tangy-sweet, and thick enough to cling without becoming paste-like.