Thai Massaman Beef Curry with Potatoes, Peanuts and Coconut

Ingredients

• 2 lbs beef chuck, cut into 1.5-inch cubes
• 2 cans (14 oz each) full-fat coconut milk
• 3 tbsp Massaman curry paste
• 2 medium Yukon Gold potatoes, peeled and quartered
• 1 large onion, cut into wedges
• 1/2 cup roasted peanuts
• 3 tbsp fish sauce
• 2 tbsp palm sugar or brown sugar
• 2 tbsp tamarind paste
• 3 dried bay leaves
• 4 cardamom pods, lightly crushed
• 1 cinnamon stick
• 1 tbsp vegetable oil
• Steamed jasmine rice for serving
• Fresh cilantro, sliced red chili, and lime wedges for garnish
• Crispy shallots for topping

Instructions

1. Heat oil in a heavy pot or Dutch oven over medium-high. Sear beef cubes in batches until browned on all sides, 3-4 minutes. Remove and set aside.
2. Reduce heat to medium. Add the thick cream from the top of one coconut milk can. Cook 2 minutes until it sizzles, then add Massaman paste. Fry in the coconut cream 3 minutes until deeply fragrant.
3. Add remaining coconut milk, beef, bay leaves, cardamom, and cinnamon. Bring to a simmer.
4. Cover and cook on low heat for 1 hour. Add potatoes and onion wedges. Cook another 30-40 minutes until beef is very tender and potatoes are cooked through.
5. Stir in fish sauce, palm sugar, and tamarind paste. Taste and balance — it should be mildly sweet, sour, and savory with gentle heat.
6. Add roasted peanuts in the last 5 minutes. The sauce should be rich and lightly thickened.
7. Serve over jasmine rice, topped with crispy shallots, fresh cilantro, sliced red chili, and a squeeze of lime.