How to make it
5 steps. Take it one step at a time.
Heat 1/2 cup of the coconut milk
Heat 1/2 cup of the coconut milk in a large pot or wok over medium heat until it starts to bubble and release its oil. Add the Massaman curry paste and stir-fry for 2-3 minutes until fragrant.
3 minAdd the cubed beef
Add the cubed beef to the pot and stir to coat with the paste. Cook for 5 minutes until the beef is browned on the outside.
5 minPour in the remaining coconut milk
Pour in the remaining coconut milk. Add the cinnamon stick, cracked cardamom pods, and bay leaves. Bring to a gentle simmer, cover, and cook for about 30 minutes until the beef is starting to become tender.
30 minAdd the potatoes, onion wedges, and half of the roasted peanuts
Add the potatoes, onion wedges, and half of the roasted peanuts. Stir in the fish sauce, palm sugar, and tamarind paste. Simmer uncovered for another 15-20 minutes until the potatoes are soft and the sauce has thickened.
20 minTaste and adjust seasoning
Taste and adjust seasoning; it should be a balance of sweet, salty, and sour. Remove the whole spices if desired. Serve hot, garnished with the remaining peanuts.
A little kitchen wisdom
For the best flavor, use high-quality coconut milk and allow the curry to sit for 10 minutes before serving to let the flavors meld. Traditionally served with jasmine rice or roti.
