Massaman Beef Curry

Method

1. 1

   Fry the curry paste in the thick top cream of the coconut milk until the oil separates and the paste smells toasty, about 4 minutes.

2. 2

   Turn the beef through the paste until every side is coated and sealed.

3. 3

   Add the remaining coconut milk, cinnamon, star anise, cardamom and half the peanuts, plus water to just cover.

4. 4

   Simmer, lid ajar, at the laziest possible bubble for 60 minutes.

   💡 A hard boil squeezes beef dry — you want the surface barely trembling.

5. 5

   Add the potatoes and onion and cook 20 minutes more, until both beef and potato are spoon-tender.

6. 6

   Season with palm sugar, fish sauce and tamarind, chasing a balance that leans sweet-savory with a sour edge.

   💡 Massaman should be the gentlest of the Thai curries — round, not sharp.

7. 7

   Scatter the remaining peanuts over and serve with jasmine rice.