Name: Massaman Beef Curry
Prep time: 20 min
Cook time: 2 h 15 min
Total time: 155 min
Yield: 6
Cuisine: Thai / French Fusion
Ingredients: 1¾ lb chuck roast, trimmed and cut into large bite-size pieces; Salt, to taste; 1 large onion, sliced into thin strips; 3 tbsp extra virgin olive oil; 3 tbsp store-bought Massaman curry paste (or homemade); 1½ cup coconut milk, divided (1 cup for stewing, ½ cup for finishing); 2½ cup beef stock (enough to just cover the meat); 2 tbsp tamarind concentrate; 2 tbsp brown sugar; 2 tbsp chopped garlic; 1 red chili pepper, finely chopped (optional for heat); 2 tsp fish sauce; 6 thin slices fresh galangal (or substitute ginger if unavailable); 1 small bell pepper, sliced (optional, for color); 1 medium orange sweet potato, peeled and cubed; 1 medium white sweet potato, peeled and cubed; ½ cup roasted unsalted peanuts, coarsely chopped; Zest of 1 lime; Steamed jasmine rice; Chopped fresh parsley (optional garnish); Extra chopped peanuts (optional garnish)

Method

18 steps

Season the beef with salt.
Heat a sauté pan to 365°F / 185°C.
Sear the beef in batches without crowding the pan. Let it sit undisturbed until a dark brown crust forms, then set it aside.
In a Dutch oven, heat olive oil over medium heat.
Add sliced onions and cook until deeply golden and caramelized.
Add the Massaman curry paste and sauté for about 1 minute to release its oils.
Pour in 1 cup of coconut milk and reduce the heat to low. Stir to combine.
Return the seared beef to the pot.
Add enough beef stock to just cover the meat.
Stir in tamarind concentrate, chopped garlic, chopped chili, brown sugar, and fish sauce.
Add galangal slices and stir well. Add sliced bell pepper if using.
Bring to a gentle simmer and cook uncovered or partially covered on low heat for about 2 hours, until the beef is fork-tender.
Check occasionally and add more beef stock or coconut milk as needed to prevent drying out.
When the beef is nearly tender, stir in the chopped peanuts and lime zest.
Add both types of sweet potatoes and simmer for another 15–20 minutes, until tender.
Stir in the reserved ½ cup coconut milk to finish the curry.
Remove the galangal slices before serving.
Serve hot over jasmine rice. Garnish with parsley and extra peanuts if desired.