¼ cup massaman curry paste, store bought or homemade (see recipe below)
1 teaspoon cardamom
2 cinnamon sticks
3 whole star anise
2 large shallots, peeled and sliced
2 cans of coconut milk
½ cup of beef broth
2 tablespoons fish sauce
4 potatoes, peeled and cut into cubes
A handful of fresh Thai basil leaves
½ tablespoon tamarind paste
2-3 tablespoons of palm sugar or brown sugar (to taste)
6 tbs of unsalted, roasted peanuts
Instructions
In a medium bowl, coat beef in 1 tablespoon of the coconut oil and the massaman curry paste. Stir well to coat the beef. Set aside.
In a large pot, heat remaining oil over a medium heat. Add cardamom, cinnamon, and star anise and cook for 1 minute. Add shallots and cook until slightly softened, a few minutes. Add in the beef and brown for about 2 minutes, stirring. Add the coconut milk, fish sauce, and beef broth. Stir well, then bring to a boil. Once boiling, turn heat to low, cover, and simmer gently for 2 hours.
After this time, add the remaining can of coconut milk, potatoes, peanuts and basil leaves. Stir well. Taste and add a little more fish sauce if necessary.Turn heat up to medium-low and cover. Cook for another 30 minutes or until potatoes are tender.
Once the potatoes are cooked, remove the curry from the heat. Stir in the sugar and tamarind juice. Stir well. Serve with Jasmine rice.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/beef-massaman-curry/