Can be substituted with brisket but make sure you trim off the thick layer of fat, otherwise the sauce ends up too greasy. Cook, stirring occasionally, for 2-3 minutes until fragrant. You can cook with the paste immediately or store it in the refrigerator or freezer for later use. My recipe takes a bit more effort, but I promise it delivers amazing and authentic tasting results – slowly cooked beef that becomes tender, soft, and melts in your mouth. Add potato and onion, reduce heat to medium and simmer for 20 minutes until beef and potato are tender. Pour in coconut milk, mix well and bring to the boil. 2 lb bone-in beef short ribs (see note); 2 ½ cup coconut milk; Half recipe of massaman curry paste or 5-6 Tbsp store-bought paste Water, as needed; 2 – 3 Tbsp fish sauce; 3 Tbsp palm sugar, chopped; 2 Tbsp tamarind juice (a.k.a. To cook the dish the woman said you will need onions, potatoes, beef, the massaman curry paste, coconut cream and coconut milk. 5. Gravy beef is also suitable, as long as you can find large pieces. Heat 1 tbsp of oil in a large saucepan, add the curry paste, onion, cardamom pods and potato. While it's unclear whether the origin of this Thai curry dish is Muslim, Indian, or Malaysian, one thing is for sure: it's absolutely delicious. Serve with steamed rice. Return the beef to the casserole dish with the coconut milk and bring to the boil. Massaman Beef Curry Loaded with tender beef, potatoes and peanuts, in a savory, spicey, sweet and tangy curry, Massaman is a Thai dish with Persian roots that perfectly melds Thai aromatics like lemongrass and galangal with Persian spices like cardamom, cloves and star anise. While this recipe makes a Massaman curry paste from scratch if you’re looking to save time you can also use a store-bought curry paste and still get a great result. tamarind concentrate or tamarind paste); 1 large white-flesh sweet potato, cut into big chunks (the orange flesh ones are not as good in this dish) Stir through the coconut milk and simmer for 15 minutes, stirring occasionally, until the sauce is thickened and the potato is cooked through. Uncover the casserole and add the potatoes to the dish. 3. 4. Cover and simmer for 45 minutes, or until the beef and potatoes are tender. 2. Garnish with peanuts. Add curry paste and cook for 1 min or until fragrant. Beef - Massaman is supposed to be made with large pieces of meat, rather than small bite size pieces, so the meat needs to be slow cooked to become tender and absorbs the flavour of the braising liquid. 7. 6. Add beef and continue stirring until coated in paste and browned. Massaman curry paste is chock-full of fragrant spices, from coriander and cumin to cardamom and cinnamon, and gives the beef-and-potato stew a rich flavor base. Reduce the heat to a very gentle simmer and cover tightly and cook for 1 hour 30 minutes, stirring occasionally. 5. Use this warm and flavorful curry paste to create a wonderful chicken, beef, or lamb Massaman curry, or even a delightful vegetarian curry by adding seitan or tofu plus lots of vegetables.