Thai Massaman Beef Curry with Potatoes

Ingredients

• 1 1/2 pounds beef chuck, cut into 1 1/2-inch pieces
• 1 tablespoon neutral oil
• 3 tablespoons Massaman curry paste
• 2 cans (13.5 ounces each) coconut milk
• 2 cups beef stock
• 1 large potato, cut into 1-inch pieces
• 1 small onion, cut into wedges
• 2 tablespoons tamarind concentrate
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1/3 cup roasted peanuts
• 4 cups cooked jasmine rice

Steps

1. Brown the beef in oil in a Dutch oven over medium-high heat. Transfer to a plate.
2. Lower the heat, fry the curry paste for 1 minute, then stir in coconut milk and stock until smooth.
3. Return beef to the pot, cover, and simmer gently for 45 minutes until nearly tender.
4. Add potato and onion and simmer uncovered for 18 to 20 minutes until both are tender and the sauce thickens.
5. Stir in tamarind, fish sauce, brown sugar, and peanuts; taste for a balanced sweet-sour-salty finish.
6. Serve with jasmine rice.

Allergen note: Contains peanuts and fish.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.