Traditional, Slow-Cooked Beef Massaman Curry

Ever since I have discovered this authentic, slow-cooked version of beef Massaman curry, I have never looked back. There is simply no way to create such an astounding dish in less time. Although many believe this dish to be a Thai recipe, it is in fact multicultural, with influences from Malaysia, Persia & India.

6-8 Servings

Ingredients:

1.5kg stewing beef, cut into 1 inch cubes

10gr cinnamon sticks

8 cardamom pods

600ml coconut milk

400ml water

1 tsp salt

2 heaped tbsp massaman curry paste

3 tbsp tamarind

2 tbsp fish sauce

1 tbsp palm sugar (regular granulated brown sugar works too)

12 baby potatoes

10 baby onions

Peanuts

Thai basil

Instructions:

Place beef, cinnamon, cardamom, 400ml coconut milk (keep the rest for later), water & salt in a large pot. Bring to boil and simmer on low heat for 2 hours, leaving a slight gap in the lid to allow for steam to escape.

Remove the cinnamon & cardamom. Add massaman curry paste, tamarind, fish sauce, & sugar. Mix well before adding potatoes, onions and the remaining 200ml coconut milk.

Bring to a boil & simmer on low for around 30 minutes or until the potatoes and onions are cooked but still firm enough to hold their shape.

Serve with rice. Top with peanuts and Thai basil.