1 lb stewing beef, cut into bite-sized chunks
1 onion, diced
2 potatoes, cut into bite-sized chunks
2 tbsp massaman curry paste (I use Mae Ploy)
1 can coconut milk
1 cup water
2 tbsp sugar
1/2 cup roasted peanuts
1 tsp tamarind concentrate (optional)
Jasmine rice
In a large pot over medium heat, add a tbsp of oil and the onions. Season the onions well with salt. You want them to sweat and not turn brown, so saute for about 5 minutes. Add the curry paste and the top part of the coconut milk (the thick cream) and saute for 2-3 minutes. Stir constantly because you don't want it to burn, but you want the ingredients in the curry paste to cook well. If the mixture is getting too dry add some of the coconut milk. The pour the rest of the coconut milk in and stir to combine. Continue stirring about 5 minutes or until red oil is starting to rise to the surface and then add the beef and a cup of water (or enough to cover the meat). Turn to heat to low, cover and let simmer for 30 minutes, stirring occasionally. This will allow the beef time to get nice and tender. Once the beef has simmered add the potatoes, sugar, peanuts and tamarind. Continue to simmer for another 20 minutes. If the liquid level is starting to get low, add a bit more water. Taste the curry and add more salt, sugar or tamarind (sour) as needed.
Serve over jasmine rice.
