Step by step

Method

6 steps

1. 1

   Heat 2 tablespoons neutral oil in a heavy pot or Dutch oven over medium-high until it shimmers. Add 1 large sliced onion and fry, stirring, until deeply browned at the edges, 6–8 minutes — pale onion leaves the curry tasting flat. Season 1⅓ lb stewing beef or rump cut into 1-inch cubes with salt, add to the pot, and brown on all sides, 5–7 minutes. Work in batches if the pot crowds; gray steamed beef is what you don't want.

2. 2

   Scoop the thick cream from the top of a 13.5–14 oz can of coconut milk into the pot (save the thinner milk). Stir in 3–6 tablespoons massaman curry paste (start with 3–4 if you're heat-shy). Lower to medium-low and cook gently about 5 minutes, stirring, until the paste smells nutty and the oil starts to separate a little around the edges.

3. 3

   Pour in the remaining coconut milk, 2 cups water, 2 cinnamon sticks, and 2 bay leaves. Bring to a simmer, cover, and cook about 1 hour, stirring every 15 minutes. If the liquid drops below a shallow stew level, splash in more water — you want the beef mostly submerged.

4. 4

   Add 1–1¼ lb peeled potatoes cut into chunks. Cover and simmer another 25–30 minutes until a fork slides easily into both the beef and the potatoes. The sauce should look creamy and coat a spoon, not watery.

5. 5

   Season with 1–2 tablespoons fish sauce, 1 tablespoon palm sugar or brown sugar, and 1–2 teaspoons tamarind paste. Brighten with 1–2 teaspoons lemon or lime juice if it tastes heavy. Taste and nudge salty-sweet-sour until it sings.

6. 6

   Scatter ¼–⅓ cup roughly chopped roasted peanuts and fresh cilantro over the top. Serve with jasmine or basmati rice. You want fork-tender beef and soft potatoes in a rich, peanutty coconut curry — not tough cubes swimming in thin coconut water.