Massaman Curry

• servings: 4 servings
• active time: 10 minutes
• total time: 2 hours 10 minutes

Ingredients

2 tbsp. vegetable oil

1 1/2 lb. chuck beef, cut into 1"-wide planks

1 1/2 tsp. kosher salt

2 (13.5-oz.) cans full-fat coconut milk, chilled, divided

1/4 c. massaman curry paste

2 cloves garlic, minced

2 tbsp. finely chopped peeled ginger

1 (3") cinnamon stick

1 star anise pod

2 Yukon Gold potatoes (about 1 lb.), peeled and cut into 1" chunks

1 yellow onion, halved lengthwise and cut into 1" wedges

2 tbsp. (or more) fish sauce

1 tbsp. (or more) brown sugar

2 tbsp. (or more) tamarind concentrate

Cooked rice, for serving

1 c. fresh cilantro leaves

1 c. roasted unsalted peanuts

Directions

In a large pot over medium-high heat, heat oil. Season beef on both sides with salt. Working in batches if needed, sear beef, turning occasionally, until deeply browned on both sides, 8 to 10 minutes. Transfer to a plate. Let cool, then cut into 1" cubes.

Open 1 can of coconut milk and scoop 1/2 cup coconut fat off the top. Add fat to pot, along with curry paste, garlic, and ginger. Cook, stirring occasionally, until fat splits and paste starts to fry in oil, 2 to 3 minutes. Return beef to pot. Add remaining coconut milk in opened can, cinnamon, star anise, and enough water to cover beef. Bring to a simmer over medium heat, then reduce heat to medium-low, cover, and simmer until beef is beginning to become tender, about 75 minutes.

Add potatoes, onion, fish sauce, brown sugar, and remaining 1 can coconut milk. (If there isn’t enough liquid to cover beef and potatoes, add water to cover.) Simmer, partially covered, until beef and potatoes are tender and sauce has reduced by about one-quarter and is slightly thickened, 30 to 45 minutes. Stir in tamarind concentrate. Taste and add more tamarind for acidity, more brown sugar for sweetness, or more fish sauce for salt, if needed.

Divide rice among bowls. Spoon curry over. Top with cilantro and peanuts.