Massaman beef curry (แกงมัสมั่นเนื้อ), the famous Thai beef curry with potatoes. Many people think this dish would be really hard to make, but let me show you an easier version that is still more than satisfactory.

This how I like to cook it, and I might just say it is better than the dishes you get as take away from some restaurants.

Ingredients

2 tbsp oil

1 can Maesri Masaman Curry Paste

1 can of coconut cream (560ml)

1 kg Chuck steak, trimmed of fat and cut into big chunks

1/2 tbsp cardamom pods, roasted

1/2 tsp salt

1 tbsp fish sauce, to taste

2 tbsp palm sugar, to taste

1 tbsp tamarind sauce (concentrate)

2 bay leaves

6 potatoes, cut into big chunks ( I only included 2 potatoes this time)

1 brown onion, quartered

1/4 cup peanuts, roasted

Note:

1. Using a pressure cooker, I cooked the beef for 30 mins then added potatoes and cooked for another 15 mins. I don’t like to cook everything in one go because the potatoes get too mushy.

2. I use a canned curry paste but pounded it along with kafir lime rind and 1 tsp shrimp paste.