Beef Massaman Curry (มัสมั่นเนื้อ)

Serves: 8

What you need

• 1 portion Homemade Massaman Curry paste (if you’re using store-bought curry paste, then check the packet for amount to use)
• 1 kg Beef brisket, cut into 2 inch cubes
• 1 Tbsp Salt
• 1 Lemongrass
• 800 ml Coconut milk
• 2 Tbsp Oil
• 4 Potatoes, peeled, washed, and cut into 1.5 inch cubes
• 1/2 cup Peanuts, pan roasted
• 2 Onions, cut into big chunks
• 3 Bay leaves
• 2 Tbsp Sugar
• 1-2 Tbsp Fish sauce
• 1-2 Tbsp Tamarind concentrate

How to put this together

1. Bring water to boil in a large pot, add salt +lemongrass + beef brisket. Simmer for 1.5 hours. Alternatively pressure cook for 30 mins. Drain just before you need to use them.
2. Heat oil in a pan over medium heat, add curry paste. Fry until fragrant.
3. Slowly add the thicker portion of coconut milk, fry until the oil splits, and you have a layer of oil simmering over curry paste.
4. Add drained beef brisket. Mix well.
5. Add remaining coconut milk + onions + peanuts + bay leaves. Mix well.
6. Simmer until the meat has taken in the flavour and onions are soft.
7. Taste and season with sugar + fish sauce + tamarind concentrate.
8. Add potatoes. Simmer until potato is cooked through.
9. This dish tastes better over time. Each time you re-heat it the flavour gets more intense.