Gaeng Massaman
Rich, tamarind-tinged curry simmers beef and potatoes in coconut milk until deeply fragrant.
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- Chef's knife
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- Peeler
Ingredients
- 2 pounds beef chuck, cut into 1 1/2-inch cubes
- 4 tablespoons massaman curry paste
- 2 cups coconut milk
- 1 cup beef stock
- 2 cups yukon gold potatoes, peeled and cut into 1 1/2-inch chunks
- 1 cup yellow onion, cut into large chunks
- 1/2 cup roasted unsalted peanuts
- 3 tablespoons fish sauce
- 3 tablespoons palm sugar, grated
- 2 tablespoons tamarind paste
- 4 bay leaves
- 1 cinnamon stick
- 3 green cardamom pods, lightly crushed
- 1 tablespoon vegetable oil
- 4 cups steamed jasmine rice, for serving
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