Ingredients
- 500 g beef tenderloin
- 5 cups coconut milk
- 1 cup coconut cream
- ½ cup Massaman curry paste
- ½ cup coconut sugar
- 8 tbsp tamarind juice
- 5 tbsp fish sauce
- 2 tsp sea salt
- 1 cup (250 g) potato, peeled and cut into bite-sized pieces
- 2 tbsp peanuts, boiled or roasted
- 1 onion, peeled and cut into 1-inch cubes
- 3 cardamoms, roasted
For the Massaman curry paste (makes ½ cup)
- 1 ½ tsp coriander seeds
- ½ tsp cumin
- 4 cloves
- 4 cardamom seeds
- 1 cinnamon stick, 1-inch long
- 1 nutmeg
- 10 dried spur chilies, seeded and soaked to soften
- ½ tsp sea salt
- ½ tsp white peppercorns
- 1 tbsp finely sliced mature galangal
- 2 stalks lemongrass, finely sliced
- 1 tsp finely sliced kaffir lime rind
- 30 cloves Thai garlic, peeled
- 5 shallots, peeled and sliced
- 1 tsp shrimp paste
Steps
To make the Massaman curry, roast, individually, the coriander seeds, cumin, cloves, cardamom seeds, cinnamon stick and nutmeg in a pan over low heat until fragrant. (Roasting time depends on the size and thickness of the spices. Larger ones take more time than smaller ones.
If roasted together, the finer spices might char while thicker ones are still unfinished.) Lift them out and grind with a mortar and pestle to a powder. Spoon into a bowl, set aside. Pound the dried chilies and salt finely.
Add the white peppercorns, galangal, lemongrass, kaffir lime rind, garlic and shallots, one at a time, and reduce into a fine paste. Finally add the shrimp paste and the ground spices. Pound into a smooth paste. Set aside.
Rinse the beef tenderloin and cut into 2-inch square chunks. Put the beef into a bowl and set aside.
Pour the coconut milk into a pot and place over low heat. Add the beef from the start. Stir frequently to prevent the coconut milk from separating and lumping. Cook for 1 hour until the beef is tender.
When the beef cubes have been simmered for about 45 minutes, heat ½ cup of coconut cream in a pan over medium heat. When it comes to a boil, add the Massaman curry paste. Stir-fry and add the remainder of the coconut cream little by little until finished.
Cook for 10-15 minutes until the paste is fragrant and the red oil surfaces. Add the simmered beef and stir until well mixed. Turn off the heat.
Transfer the mixture into the pot of coconut milk. Place over medium heat. Season with sugar, tamarind juice, fish sauce and salt. Adjust to the desired sour, sweet and salty combination.
Cook for 3 minutes. Bring to a boil and add potato, peanuts , onion and cardamoms. Continue to cook for another 15 minutes, stirring frequently to prevent lumping. When the potato is done, the flesh becomes translucent, remove from the heat.
Divide among individual bowls and serve.
Variations
Pork or chicken can be used instead of beef. Just reduce the simmering time in the coconut milk to about 20 minutes
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