How to Make Massaman curry

1. PREPARE THE INGREDIENTS

   Peel and cube 2 medium potatoes into bite-sized pieces. Slice 1 onion thinly. If using beef (500g), cut it into medium chunks for tenderness. If using chicken, keep the pieces slightly larger to prevent overcooking.

   Tip: Cutting the potatoes evenly ensures they cook at the same rate.
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1. SAUTÉ THE CURRY PASTE

   Heat 1 tablespoon of vegetable oil in a large pot over medium heat. Add 2 tablespoons of massaman curry paste and stir-fry for 1–2 minutes until fragrant. This enhances the depth of flavor.

   Tip: Stir constantly to prevent burning.
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1. ADD THE PROTEIN

   Add the beef or chicken to the pot, stirring well to coat it in the curry paste. Sear for 3–4 minutes until the meat browns on all sides.

   Tip: For beef, use cuts like chuck or short ribs for the best texture.
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1. POUR THE COCONUT MILK AND SIMMER

   Slowly pour 400ml of coconut milk, stirring to mix with the curry paste. Add 1 cinnamon stick, 3 cardamom pods and 2 bay leaves. Let simmer gently for 10 minutes.

   Tip: Avoid boiling coconut milk rapidly, as it can separate.
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1. ADD THE POTATOES AND ONIONS

   Stir the cubed potatoes and sliced onions, with 1 cup of water or stock. Cover the pot and cook for 30 minutes (beef) or 15–20 minutes (chicken). Stir occasionally.

   Tip: If using beef, cook longer for extra tenderness.
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1. SEASON THE CURRY

   Add 1 tablespoon of fish sauce, 1 tablespoon of tamarind paste and 1 tablespoon of palm sugar. Stir well and taste, adjusting the balance of saltiness, sweetness and sourness.

   Tip: More tamarind paste enhances tanginess, more sugar enhances sweetness.
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1. ADD THE PEANUTS AND FINAL SIMMER

   Stir ⅓ cup of roasted peanuts and let simmer for 5–10 minutes. The peanuts absorb the curry’s flavors while adding texture.

   Tip: For crunchier peanuts, add them right before serving.
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1. SERVE THE CURRY

   Remove the cinnamon stick, cardamom pods and bay leaves. Ladle the curry into bowls and serve hot with steamed jasmine rice. Garnish with extra peanuts or fresh cilantro.

   Tip: Let the curry rest for 5 minutes before serving to allow the flavors to meld.
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