This curry has many characteristics of southern Thai cooking. The sweet flavours and spices dominate, even though the curry is moderately hot. It also has a sour taste from the tamarind. This dish is one of the few Thai dishes with potatoes and peanuts.
Ingredients
- 2 pieces of cinnamon stick
- 10 cardamom seeds
- 5 cloves
- 2 tablespoons vegetable oil
- 2 tablespoons massaman curry paste or bought paste
- 1 lb 12 oz (800 g) beef flank or rump steak, cut into 5 cm (2 in) cubes
- 14 fl oz 1⅔ cups (410 ml) coconut milk
- 9 fl oz 1 cup (250 ml) beef stock
- 3 potatoes, cut into
- 2.5 cm (1 in) pieces
- 2 cm (¾ in) piece of ginger, shredded
- 3 tablespoons fish sauce
- 3 blespoons palm sugar (jaggery)
- 4 oz ⅔ cup (110 g) roasted salted peanuts, without skin
- 3 tablespoons tamarind purée
How to Make It
- Dry-fry the cinnamon stick, cardamom seeds and cloves in a saucepan or wok over low heat. Stir all the ingredients around for 2–3 minutes, or until fragrant. Remove from the pan.
- Heat the oil in the same saucepan or wok. Stir-fry the curry paste over medium heat for 2 minutes, or until fragrant. Add the beef to the pan and stir for 5 minutes.
- Add the coconut milk, stock, potatoes, ginger, fish sauce, palm sugar, three-quarters of the roasted peanuts, tamarind purée and the dry-fried spices. Reduce the heat to low and gently simmer for 50– 60 minutes, or until the meat is tender and the potatoes are just cooked. Taste, then adjust the seasoning if necessary. Spoon into a serving bowl and garnish with the rest of the roasted peanuts.
