Massaman Curry (แกงมัสมั่น) — Thai Muslim Beef Curry with Potatoes and Peanuts

• 1 kghalal beef chuck (cut into 4 cm cubes)
• 150 gMassaman curry paste
• 400 mlcoconut cream
• 800 mlfull-fat coconut milk
• 1 tbspneutral vegetable oil
• 500 gwaxy potatoes (peeled and cut into 4 cm chunks)
• 2yellow onion (each about 150 g, cut into thick wedges)
• 90 groasted unsalted peanuts
• 2 stickcinnamon
• 6 podgreen cardamom
• 2star anise
• 2 leafbay leaves
• 45 gpalm sugar (finely chopped)
• 3 tbspfish sauce
• 2 tbsptamarind concentrate
• 250 mlwater
• 4 cupjasmine rice (cooked, for serving)

Instructions

1. 1

   Pat the beef cubes dry with paper towels and keep them at cool room temperature for 15 minutes while you prepare the other ingredients. This helps the meat brown lightly and prevents excess surface moisture from diluting the curry base.

2. 2

   Heat the oil in a heavy Dutch oven or wide saucepan over medium heat, then add the coconut cream. Cook for 6 to 8 minutes, stirring often, until the cream looks glossy and small pools of coconut oil begin to separate at the edges.

3. 3

   Add the Massaman curry paste to the split coconut cream and fry it for 4 to 5 minutes. Stir constantly and scrape the bottom of the pot so the paste becomes aromatic but does not scorch.

4. 4

   Add the beef cubes and turn them through the curry paste until all sides are coated. Cook for 5 minutes, stirring occasionally, so the paste clings to the meat and the beef loses its raw exterior.

5. 5

   Pour in the coconut milk and water, then add the cinnamon sticks, cardamom pods, star anise, and bay leaves. Bring the liquid just to a gentle simmer, then reduce the heat to low so only small bubbles rise slowly.

6. 6

   Cover the pot with the lid slightly ajar and simmer the beef for 75 minutes. Stir every 20 minutes and keep the heat low, because vigorous boiling can make the coconut milk look grainy and can toughen the beef.

7. 7

   Add the potatoes, onion wedges, peanuts, palm sugar, fish sauce, and tamarind concentrate. Stir gently to dissolve the sugar without breaking the vegetables, then return the curry to a quiet simmer.

8. 8

   Cook uncovered for 35 to 45 minutes, until the beef is tender and the potatoes are cooked through but still hold their shape. The sauce should be rich and spoon-coating, with visible oil droplets on top rather than a thin broth.

9. 9

   Taste the curry and adjust only with measured seasoning if needed, using up to 1 tbsp fish sauce for more saltiness or 1 tbsp tamarind concentrate for more brightness. Remove the cinnamon sticks, bay leaves, star anise, and any large cardamom pods before serving.

10. 10

    Rest the curry off the heat for 10 minutes before serving so the fat settles and the flavors round out. Serve hot with cooked jasmine rice, spooning plenty of sauce, potatoes, beef, and peanuts into each bowl.