Massaman Beef Curry Recipe
Ingredients:
- 500 grams beef shank or stew meat
- 8-10 tamarind seeds
- 1 cinnamon stick
- 2 star anise
- 1 coconut, extract thick coconut milk (approximately 300 mL)
- 500 mL chicken or beef broth
- 3 large potatoes, peeled and cut into chunks
- 15 shallots, peeled
- 70 grams roasted peanuts, roughly chopped
- 75 grams (about 2 tablespoons) palm sugar
- 2 tablespoons fish sauce
- 1-2 teaspoons chicken, beef, or mushroom bouillon powder
- Salt, to taste
For the Spice Paste:
- 6 shallots
- 4 cloves garlic
- 2 tablespoons grated young galangal
- 1 stalk lemongrass, finely chopped (white part only)
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 2 cloves
- 1 teaspoon white peppercorns
- 3 dried red chilies, soaked in water
- 5 red Thai bird chilies
- 1 teaspoon roasted shrimp paste
- 4 cardamom pods, seeds only
- 4 kaffir lime leaves, veins removed and finely chopped
Instructions:
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Heat a small amount of oil in a large pot. Brown the beef pieces on all sides until they are well-seared. Remove and set aside.
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Add a bit more oil to the pot. Sauté the prepared spice paste until it becomes aromatic. Then add the cinnamon stick and star anise.
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Return the browned beef to the pot. Pour in the chicken or beef broth, and season with fish sauce, tamarind seeds, and bouillon powder. Bring to a gentle simmer.
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Cook the beef until it is half-tender, approximately 1 hour.
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Add the thick coconut milk, palm sugar, peanuts, potatoes, and shallots to the pot. Continue to simmer until the beef is fully tender and the potatoes are cooked through.
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Season with salt to taste. Serve hot and enjoy the rich, aromatic flavors of this traditional Massaman Beef Curry.
