MASSAMAN CURRY

Massaman Curry image

Provided by Martha Stewart

Time 2h15m

Yield Serves 6 to 8; Makes 12 cups

Number Of Ingredients 16

2 tablespoons safflower oil
3 pounds whole chuck roast, cut crosswise into 2-inch-thick steaks
Kosher salt and freshly ground pepper
5 yellow onions (1 onion halved and sliced, and 4 onions cut into 1-inch-thick wedges)
1/4 cup Massaman curry paste, such as Maesri
2 cans (13.5 ounces each) coconut milk, such as Thai Kitchen
3 tablespoons fish sauce, such as Red Boat
1 tablespoon tamarind concentrate, mixed with 3 tablespoons water
2 tablespoons brown sugar
2 bay leaves
1 cinnamon stick
5 cardamom pods, lightly crushed
1/4 cup roasted peanuts, chopped, plus more for serving
5 medium Yukon Gold potatoes, cut into 1-inch pieces
Cooked jasmine rice and mixed fresh herbs, such as basil, cilantro, and mint, for serving
Thai Cucumber Relish, for serving

Steps:

Heat oil in a large, heavy pot over medium-high. Season beef with salt and pepper. Working in batches, sear beef, flipping once, until deep golden brown, 3 to 4 minutes per side. Transfer to a bowl.
Remove fat from pot and wipe out any blackened bits. Reduce heat to medium, then stir in sliced onion and curry paste, scraping up browned bits from bottom of pot. Cook, stirring occasionally, until onion is softened, 5 minutes. Slowly stir in 1 can coconut milk and 1/2 cup water.
Cut beef into 1-inch chunks; return to pot along with any juices. Bring to a simmer, then reduce heat to low and cook, partially covered, 1 hour.
Remove lid and stir in fish sauce, tamarind mixture, brown sugar, bay leaves, cinnamon, cardamom, peanuts, potatoes, and remaining onion wedges and 1 can coconut milk. Season with salt and pepper. Return to a simmer and continue to cook, partially covered, until meat and potatoes are tender, about 1 hour more. Check seasoning and add more salt or fish sauce if desired. Serve, with rice, herbs, and cucumber relish.