Authentic Thai Massaman Curry

Ingredients

Beef (chuck or brisket)

1.5 pounds, cut into bite-sized pieces

Potatoes

2 large, peeled and diced

Coconut milk

1 can (13.5 oz)

Massaman curry paste

3 tablespoons

Fish sauce

2 tablespoons

Palm sugar

2 tablespoons

Tamarind paste

1 tablespoon

Cinnamon stick

1

Cardamom pods

3, crushed

Bay leaves

2

Lime leaves

3, torn

Fresh cilantro

for garnish

Roasted peanuts

1/4 cup, crushed

Instructions

1. Heat a large pot over medium heat. Add the massaman curry paste and cook for 1-2 minutes, stirring frequently, until fragrant.
2. Increase the heat to medium-high and add the beef pieces to the pot. Sear the beef until browned on all sides, about 5-7 minutes.
3. Add the diced potatoes, coconut milk, fish sauce, palm sugar, tamarind paste, cinnamon stick, crushed cardamom pods, bay leaves, and torn lime leaves to the pot. Stir well to combine all ingredients.
4. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 30 minutes, or until the beef is tender and the potatoes are cooked through.
5. Remove the cinnamon stick, crushed cardamom pods, bay leaves, and lime leaves from the curry before serving.
6. Serve the Massaman curry over steamed jasmine rice, garnished with crushed roasted peanuts and fresh cilantro.