Gaeng Massaman Nuea

Ingredients

• 1.5 lbs beef chuck, cut into 2-inch cubes
• 6 dried red chilies, deseeded and soaked
• 3 shallots, chopped
• 5 garlic cloves
• 1 stalk lemongrass, sliced
• 1 tbsp galangal, sliced
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 3 cardamom pods
• 3 cloves
• 1 cinnamon stick
• 2 cans (13.5 oz each) coconut milk
• all massaman curry paste (from above)
• 2 tbsp fish sauce
• 3 tbsp palm sugar
• 2 tbsp tamarind paste
• 2 yukon gold potatoes, quartered
• 1/2 cup roasted peanuts
• 2 bay leaves
• 1.5 cups jasmine rice, for serving
• 2 tbsp vegetable oil

Instructions

1. 1

   Prep (part 1, ~20 min): Cut beef into cubes, chop shallots, garlic, lemongrass, and galangal, soak dried chilies in warm water for 15 minutes, and quarter the potatoes.

2. 2

   Make the paste (~15 min): Toast coriander, cumin, cardamom, and cloves in a dry pan until fragrant. Blend with chilies, shallots, garlic, lemongrass, and galangal into a smooth paste.

3. 3

   Sear the beef (~10 min): Heat oil in a heavy pot, season beef, and brown on all sides in batches. Remove and set aside.

4. 4

   Fry the paste (~5 min): Spoon thick coconut cream from the top of a can into the pot, add the curry paste, and fry over medium heat until the oil separates and the paste is deeply fragrant.

5. 5

   Braise (~90 min): Return beef to the pot, add remaining coconut milk, bay leaves, and cinnamon stick. Bring to a simmer, cover, and cook on low, stirring occasionally, until beef is tender.

6. 6

   Finish (~15 min): Add potatoes, peanuts, palm sugar, tamarind, and fish sauce. Simmer uncovered until potatoes are tender and sauce is thick. Adjust balance with more tamarind (sour) or palm sugar (sweet).

7. 7

   Serve: Rest 10 minutes, then serve hot over jasmine rice.