Cooking Instructions
1. Tenderize the beef
[] Add 700g coconut milk to a pot.
[] Add the beef and ½ tsp salt.
[] Bring to a gentle boil, then simmer for about 1 hour, until the beef is tender.
[] Set aside.
2. Prepare the curry base
[] Heat a heavy pot over medium heat.
[] Add about 150g thick coconut cream.
[] Cook gently until the cream splits and releases oil.
3. Fry the curry paste
[] Add the massaman curry paste.
[] Stir-fry slowly until very fragrant and the oil turns reddish, about 3–5 minutes.
[] This step builds depth and aroma.
4. Build the curry
[] Add the remaining coconut cream and coconut milk.
[] Stir gently and bring to a light simmer.
5. Add the beef
[] Add the cooked beef.
6. Add aromatics and spices
[] Add bay leaves, cardamom, star anise, and cinnamon stick.
7. Add vegetables and peanuts
[] Add potatoes, onion, and toasted peanuts.
8. Season and balance
[] Season with palm sugar, fish sauce, and tamarind water.
[] Taste and adjust for a balance of sweet, salty, and mild sour.
9. Final simmer
[] Simmer gently for 20 minutes, until the curry thickens slightly and the flavors meld.
10. Rest and serve
[] Turn off the heat.
[] Serve warm with steamed jasmine rice or roti.
