Thai Beef Massaman Curry

Instructions

1. Sear the beef
   Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat. Pat the beef dry with paper towels and season with salt. Working in batches, sear the beef on all sides until browned, about 3-4 minutes per batch. Transfer to a plate and set aside.
2. Create the curry base
   Reduce the heat to medium and add the thick part of one can of coconut milk (the cream that rises to the top). Stir in the Massaman curry paste and cook for 2-3 minutes until fragrant and the oil begins to separate from the paste.
3. Add spices and liquids
   Add the cardamom pods, cinnamon stick, star anise, and bay leaves. Stir in the remaining coconut milk, fish sauce, tamarind paste, and palm sugar. Return the beef to the pot along with any accumulated juices.
4. Slow cook the curry
   Bring the mixture to a simmer, then reduce heat to low. Cover and cook for about 1 hour 30 minutes, or until the beef is starting to become tender, stirring occasionally to prevent sticking.
5. Add vegetables
   Add the potato chunks, onion wedges, and roasted peanuts to the pot. Continue cooking, covered, for another 45-60 minutes, or until the beef is very tender and the potatoes are cooked through.
6. Balance the flavors
   Taste and adjust seasonings as needed, adding more fish sauce for saltiness, palm sugar for sweetness, or tamarind paste for sourness to achieve the classic Massaman balance of sweet, sour, and savory flavors.
7. Rest and thicken
   Remove from heat and let the curry rest for 15-20 minutes. This allows the flavors to meld and the sauce to thicken slightly. Remove the whole spices (cinnamon stick, star anise, cardamom pods, and bay leaves) if desired.
8. Serve
   Serve the curry hot with steamed jasmine rice. Garnish with fresh cilantro leaves and sliced red chili for color and freshness.