Authentic Massaman Beef Curry: A Thai Classic

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:

1. 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.

2. 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.

3. 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.

4. Cook the beef until it is half-tender, approximately 1 hour.

5. 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.

6. Season with salt to taste. Serve hot and enjoy the rich, aromatic flavors of this traditional Massaman Beef Curry.