Massaman Curry (Kaeng Massaman) is a unique, mild, and rich Thai curry with deep South Asian and Malay influences. It is characterized by its use of dry spices (like cardamom and cinnamon), tamarind paste, peanuts, coconut milk, and tender braised beef or chicken.

Prep Time	Cook Time	Serves
20 minutes	1 hour 30 minutes	4

Part A: Ingredients

• Meat: 1.5 lbs Beef Chuck (cut into 1-inch cubes) or Chicken.
• Aromatics: 1 Tbsp Oil, 1 medium Onion, cut into wedges, 2-3 Bay Leaves, 2 Star Anise pods, 2 Cardamom pods.
• Paste/Liquid: 3 Tbsp Massaman Curry Paste, 1 (13.5 oz) can Full-Fat Coconut Milk, 1 cup Beef or Chicken Stock.
• Flavoring: 1 Tbsp Tamarind Paste (dissolved in water), 1 Tbsp Fish Sauce, 1 Tbsp Palm Sugar (or brown sugar).
• Finish: 1 medium Potato (cubed), $1/2$ cup Roasted Peanuts, $1/4$ cup Pineapple chunks (optional).

Part B: Instructions

Step 1: Sear and Build the Curry Base

1. In a pot or Dutch oven, heat the oil over medium-high heat. Add the beef cubes and sear until browned on all sides. Set aside.
2. Add 1/4 cup of the thick coconut cream (from the top of the can) to the pot. Stir in the Massaman Curry Paste and cook for 2 minutes until very fragrant.

Step 2: Braise the Meat

1. Add the beef, sliced onion wedges, bay leaves, star anise, and cardamom pods to the pot.
2. Pour in the remaining coconut milk and the stock. Add the dissolved tamarind paste, fish sauce, and palm sugar.
3. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour, or until the beef is nearly tender.

Step 3: Add Potatoes and Finish

1. Add the cubed potato and continue to simmer, covered, for another 20-30 minutes, or until the potatoes are cooked through and the beef is fork-tender.
2. Stir in the roasted peanuts and pineapple chunks (if using). Simmer for 5 minutes, uncovered, to allow the sauce to thicken slightly.

Step 4: Serve

• Taste the curry and adjust the balance (more fish sauce for salt/savory, more tamarind for sour, more palm sugar for sweet).
• Remove the bay leaves and whole spices before serving. Serve hot with jasmine rice.