Slow-Cooked Massaman Beef

Slow-cooked Thai massaman beef with potatoes, coconut milk, peanuts and warm spices.

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Massaman curry is gentler and warmer than many Thai curries; slow cooking gives the beef time to become tender while the sauce deepens.

Ingredients

• 1.2 kg beef chuck (cut into chunks)
• 4 tbsp massaman curry paste
• 500 ml coconut milk
• 400 ml beef stock
• 500 g potatoes (cut into chunks)
• 1 onion (cut into wedges)
• 2.5 tbsp fish sauce
• 2 tbsp tamarind paste
• 2.5 tbsp palm sugar
• 80 g roasted peanuts
• 1 cinnamon stick
• 2 star anise
• 1 tbsp neutral oil

Step-by-step method

1. Pat the beef dry. Heat the oil in a heavy pot over medium-high heat and brown the beef in batches. Transfer to a plate.
2. Lower the heat and add the curry paste with about 100 ml coconut milk. Cook for 2 minutes until fragrant and glossy.
3. Return the beef and add the remaining coconut milk, stock, cinnamon and star anise. Bring to a gentle boil.
4. Cover partially and simmer on low heat for 90 minutes, stirring occasionally.
5. Add the potatoes and onion and cook for another 35–45 minutes until both the beef and potatoes are tender.
6. Stir in the fish sauce, tamarind, palm sugar and peanuts. Simmer uncovered for 10 minutes to balance and slightly thicken the sauce.
7. Taste and adjust the salty, sour and sweet balance, then serve with jasmine rice.