Ingredients

• 500 g beef (f.eks. chuck) cut into cubes
• 400 ml coconut milk
• 3 tbsp massaman curry paste
• 2 large potatoes, peeled and cut into cubes
• 1 large onion, cut into wedges
• 2 tbsp fish sauce
• 3 tbsp palm sugar or brown sugar
• 2 cinnamon sticks
• 4 cardamom pods
• 2 bay leaves
• 100 g roasted and salted peanuts
• Fresh cilantro for garnish

Instructions

1. Heat half of the coconut milk in a pot over medium heat until it begins to separate. Add the massaman curry paste and let it simmer for 3-5 minutes, until the aromas are released.
2. Add the beef cubes and stir well so the meat is coated with the paste. Continue to cook until the beef is browned on all sides.
3. Pour the remaining coconut milk and 200 ml water into the pot. Add the potatoes, onion, cinnamon sticks, cardamom and bay leaves.
4. Let the dish simmer over low heat for about 1.5 - 2 hours, or until the beef is tender and the potatoes are cooked.
5. Stir in the fish sauce and palm sugar, and let the curry simmer for another 10 minutes. Adjust the seasoning with more fish sauce or sugar if necessary.
6. Remove the cinnamon sticks, cardamom and bay leaves before serving.
7. Serve the Massaman curry hot, sprinkled with roasted peanuts and fresh cilantro as a garnish.

Vegetarian variation with tofu

If you want to make a vegetarian version, you can replace the beef with 300 g firm tofu, cut into cubes. Fry the tofu together with the curry paste and follow the rest of the recipe. To adjust the flavor, you can replace the fish sauce with soy sauce.