Slow-Simmered Beef Massaman with Roasted Peanuts
Fork-tender chunks of beef braised low and slow in a luxuriously spiced coconut curry fragrant with cinnamon, cardamom, and star anise. Waxy potatoes and caramelized onions melt into the velvety sauce while roasted peanuts add satisfying crunch to every spoonful.
Ingredients
- 2 lbs beef chuck, cut into 1.5-inch cubes
- 2 cans (13.5 oz each) full-fat coconut milk
- 4 tablespoons massaman curry paste
- 1 lb baby potatoes, halved
+ 11 more ingredients
Instructions
Open one can of coconut milk and scoop the thick cream from the top into a large heavy-bottomed pot or Dutch oven. Heat over medium-high heat until it begins to sizzle and split.
Add the massaman curry paste to the coconut cream and fry for 3-4 minutes, stirring constantly, until the paste darkens and becomes very fragrant.
Add the beef cubes and sear on all sides in the paste, about 5 minutes, until well coated and lightly browned.
Pour in the remaining coconut milk, then add the cardamom pods, cinnamon stick, star anise, and bay leaf. Bring to a gentle boil.
Reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally.
Add the potatoes and onion quarters. Continue simmering uncovered for another 30-35 minutes until the beef is fork-tender and the potatoes are cooked through.
Stir in the fish sauce, palm sugar, and tamarind paste. Taste and adjust the balance of salty, sweet, and sour.
Add the roasted peanuts and simmer for a final 5 minutes. Remove the whole spices.
Serve in deep bowls over steamed jasmine rice, with extra peanuts scattered on top.
Nutrition Estimate
Per serving • Estimated by Blinner AI