Fri, 10 January 2025
Ingredients
• 500 ml coconut milk, divided
• 5–6 tbsp massaman curry paste
• 3 tbsp (36 g) finely chopped palm sugar or packed light brown sugar
• 2–3 tbsp tamarind paste
• 1 kg braising beef, cut into 5 cm chunks
• 300 g waxy potatoes (e.g., Rooster), cut into 2.5 cm chunks
• ½ large onion, diced
• Jasmine rice, for serving
Instructions:
1. Place 125 ml coconut milk in a large pot and bring to a boil over medium heat.
2. Add the curry paste, stir well, and let it thicken, stirring frequently, until the mixture is very thick and the coconut oil separates from the paste (about 5 minutes).
3. Add the remaining coconut milk, sugar, and 2 tbsp tamarind paste. Stir to combine.
4. Add the braising beef and simmer gently over low heat, partially covered, for 60–75 minutes, or until the beef is tender.
5. Add the potatoes and onions. If needed, top up with more coconut milk or water to ensure the potatoes and onions are just submerged. Cook over medium heat for 10–15 minutes, or until the potatoes are fully cooked.
6. Taste and adjust the seasoning with more tamarind paste or sugar, if desired.
7. Serve hot with jasmine rice.
Braising beef adds a deep, hearty flavor and tender texture to this dish.
