Massaman Curry

🔥 Prep

• Dice the 400g beef into 2 cm cubes.
• Peel and cut the 2 potatoes into bite‑size chunks (about 2 cm).
• Peel and slice the 1 onion into thin wedges.
• Measure out 3 tbsp Massaman curry paste.
• Measure out 2 tbsp peanuts (roughly chopped if desired).
• Measure out 2 tbsp tamarind juice.
• Have the 1 cinnamon stick ready.
• Shake the 400 ml can of coconut milk to ensure it’s well mixed.

🔥 Cook

• 1. Heat a large pot over medium heat and add 1 tbsp vegetable oil.
• 2. Add the beef cubes and sear for 4 minutes per side until browned; remove and set aside.
• 3. Reduce heat to medium, add the sliced onion to the pot and sauté for 3 minutes until softened and translucent.
• 4. Stir in the 3 tbsp Massaman curry paste and cook for 1 minute, stirring constantly to release aromas.
• 5. Pour in the 400 ml coconut milk, stirring to combine with the paste and onion mixture.
• 6. Return the seared beef to the pot, add the cinnamon stick, and bring to a gentle simmer.
• 7. Reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally, until the beef is tender.
• 8. Add the potato chunks and continue to simmer on low for 15‑20 minutes until potatoes are fork‑tender.
• 9. Stir in the 2 tbsp tamarind juice and 2 tbsp peanuts, and simmer for an additional 5 minutes to meld flavors.
• 10. Taste and adjust seasoning if needed (optional), then remove the cinnamon stick.

🔥 Serve

• Ladle the Massaman curry into warm bowls, sprinkling a few extra peanuts on top for crunch.
• Serve hot with steamed jasmine rice or Thai sticky rice.
• Accompany with lime wedges and fresh cilantro if desired.