Thai Beef Massaman with Peanuts and Coconut
Ingredientsfor 2
640
Cal
40g
Protein
42g
Carbs
34g
Fat
- 11.5 lbs beef chuck, cubed
- 22 cans (13.5 oz) full-fat coconut milk
- 34 tablespoons massaman paste
- 42 medium potatoes, cubed
- 51 medium onion, quartered
- 61/2 cup roasted peanuts
- 73 tablespoons fish sauce
- 82 tablespoons tamarind paste
- 92 tablespoons palm sugar
- 104 cardamom pods
- 111 cinnamon stick
- 123 bay leaves
- 13Jasmine rice for serving
Instructions
- 1
Crack coconut cans without shaking, scoop cream into a heavy pot. Fry massaman paste in cream 3–4 minutes until the oil separates and the kitchen smells of warm spices.
- 2
Add beef, sear 3 minutes. Add remaining coconut milk, cardamom, cinnamon, and bay leaves. Bring to a gentle boil, skim, reduce to a low simmer.
- 3
Cover and braise 75 minutes until beef is very tender. Add potatoes, onion, fish sauce, tamarind, and palm sugar. Cook uncovered 25 minutes until potatoes are tender and the sauce has thickened.
- 4
Stir in peanuts. Taste and adjust — massaman should be mildly spicy, sweet, sour from tamarind, and rich with warm spice notes.
- 5
Serve over jasmine rice. The long, slow braise makes this a weekend-worthy project but the depth of flavor is incomparable.