Thai Massaman Beef Curry (Gaeng Massaman Neua)

Ingredients

• 800g beef shin or chuck steak, cut into 4cm chunks
• 2 x 400ml tins full-fat coconut milk
• 300ml beef stock
• 400g baby potatoes, halved
• 2 onions, cut into wedges
• 60g unsalted roasted peanuts
• 3 tbsp tamarind paste
• 2 tbsp palm sugar or light brown soft sugar
• 2 tbsp fish sauce
• 2 bay leaves
• 1 cinnamon stick
• 4 green cardamom pods, bruised
• 6 dried long red chillies, deseeded and soaked in hot water for 20 minutes, for the paste
• 4 shallots, peeled, for the paste
• 5 cloves garlic, peeled, for the paste
• 2 lemongrass stalks, tender parts sliced, for the paste
• 3cm fresh galangal, sliced, for the paste
• 2 tsp coriander seeds, toasted, for the paste
• 1 tsp cumin seeds, toasted, for the paste
• 4 cloves, for the paste
• 1/2 tsp ground cinnamon, for the paste
• pinch of grated nutmeg, for the paste
• 1/2 tsp white peppercorns, for the paste
• 1 tsp shrimp paste, for the paste
• 300g jasmine rice, to serve

Method

1. Drain the chillies. Grind all the paste ingredients in a pestle and mortar, or blitz in a small processor with a splash of water, to a thick, smooth paste.

2. Spoon the thick cream from the top of one tin of coconut milk into a large heavy pan over a medium heat. Cook for 4 minutes until the oil separates, then fry 4 tbsp of the paste for 2 minutes until fragrant.

3. Add the beef and stir for 3 minutes. Pour in the remaining coconut milk from both tins and the stock. Add the bay leaves, cinnamon stick and cardamom pods.

4. Bring to a gentle simmer, cover and cook for 1 hour 30 minutes, stirring occasionally, until the beef is nearly tender.

5. Add the potatoes, onions and peanuts and simmer uncovered for 30 minutes until the potatoes are soft and the sauce has thickened.

6. Stir in the tamarind paste, palm sugar and fish sauce. The curry should be rich, mild, slightly sweet and gently sour. Adjust to taste.

7. Cook the rice according to the packet instructions and serve alongside.