Massaman Beef Curry (Batch)

Thai · 90 min · Beef · gluten-free, dairy-free, high-protein

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Ingredients

• 2.5 lb beef chuck, cubed
• 5 tbsp Massaman curry paste
• 2 cans (27 oz) coconut milk
• 1.5 lb Yukon gold potatoes, cubed
• 2 yellow onion, wedged
• 1/2 cup roasted peanuts
• 3 tbsp tamarind paste
• 3 tbsp palm sugar
• 3 tbsp fish sauce
• 1 cinnamon stick
• 4 cardamom pods
• 2 bay leaves

Method

1. Simmer the thick cream from the top of the coconut milk in a large pot until it splits, then fry the curry paste in it for 3 minutes.
2. Add the beef and brown on all sides for 5 minutes, coating it in the paste.
3. Pour in the remaining coconut milk, cinnamon, cardamom, and bay leaves, and simmer covered for 45 minutes.
4. Add the potatoes, onion, peanuts, tamarind, palm sugar, and fish sauce.
5. Simmer uncovered 20 to 25 more minutes until the beef is fork-tender and the potatoes are soft.
6. Cool fully before portioning for the fridge or freezer.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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