Dairy-Free Massaman Curry with Beef and Potatoes

Instructions

1. 1Cut the about 910 g beef chuck into 2.54 cm cubes. Dice the 2 medium potatoes and the 1 large onion into bite-sized pieces.
2. 2Heat the 2 tbsp vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat, about 175°C. Add the 4 tbsp Massaman curry paste and stir constantly for 1 to 2 minutes until it smells fragrant.
3. 3Add the about 910 g beef chuck cubes to the pot. Cook, stirring occasionally, until the beef is browned on all sides, about 5 to 7 minutes.
4. 4Pour in the 2 cans of coconut milk, 2 tbsp fish sauce, 1 tbsp palm sugar, and 1 tbsp tamarind paste. Add the 2 bay leaves and 1 cinnamon stick. Stir everything together. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 1 hour and 30 minutes, or until the beef is very tender.
5. 5Add the diced 2 medium potatoes and the diced 1 large onion to the pot. Stir them into the curry. Cover the pot again and continue to cook for another 30 minutes, or until the potatoes are tender when pierced with a fork.
6. 6Remove the bay leaves and cinnamon stick from the pot. Stir in the 1/2 cup peanuts just before serving.
7. 7Serve the Massaman curry hot.

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