Thai cuisine · Meat & Kebab

Massaman Nuea

Mild spiced curry with long-braised beef, potatoes, peanuts, cinnamon and tamarind.

Ingredients · for 4 servings

• 800 g beef chuck
• 3 tbsp massaman curry paste
• 800 ml coconut milk
• 500 g waxy potatoes
• 2 onions
• 60 g peanuts
• 1 cinnamon stick and 4 cloves
• 3 tbsp tamarind paste
• 3 tbsp palm sugar
• 3 tbsp fish sauce
• 2 tbsp vegetable oil

Instructions

1. Cut the beef into 4 cm cubes, peel and quarter the potatoes, and cut the onions into thick wedges.
2. Heat the vegetable oil in a braising pot, sear the meat in batches for 6–8 min. until browned all over, and remove.
3. Simmer 200 ml of the coconut milk in the pot for 5 min. until the fat separates, then fry the massaman paste with the cinnamon stick and cloves for 3 min. until it smells warm and sweetish.
4. Return the meat to the pot, pour in the remaining coconut milk and braise covered over low heat for 70 min. until it yields to pressure.
5. Add the potatoes, onion wedges and peanuts and cook uncovered for another 25–30 min. until the potatoes are soft and the sauce has visibly thickened.
6. Season sweet-sour-salty with tamarind paste, palm sugar and fish sauce, and serve hot with jasmine rice.