Rich & Tender Thai Massaman Beef Curry

Without shaking the 1 can of full-fat coconut milk, open it and scoop approx. 120 ml of the thick coconut cream from the top layer directly into an unheated Dutch oven. Turn heat to medium-high and simmer, stirring occasionally, until all water evaporates, the coconut oil separates, and the milk solids turn pale golden brown with a nutty aroma (approx. 3 to 4 minutes). Meanwhile, cut 800 g of beef chuck roast into large 2-inch chunks.

Add 115 g (4 oz) of Massaman curry paste directly into the bubbling coconut oil. Fry over medium heat, stirring constantly with a wooden spatula for about 30 to 60 seconds, until the paste darkens slightly, sizzles thoroughly, and releases a deep, rich toasted spice aroma.

Add all the cut beef chuck cubes (800 g) into the Dutch oven. Stir and turn the beef chunks for about 1 to 2 minutes over medium heat until every single piece is evenly coated in the hot curry paste. Do not attempt deep browning.

Pour in the remaining thin coconut milk (approx. 280 ml) from the can. Fill the empty coconut milk can with 400 ml of water and pour it into the pot. Stir well and scrape any browned bits off the bottom of the pot until the liquid forms an even, reddish-orange broth covering the beef.

Add 2 tbsp of Thai shrimp paste into the simmering liquid. Stir until the paste is completely dissolved. If excessive foam or grey scum rises to the surface, skim it off gently with a ladle, keeping the fragrant red oil in the pot.

Cover the Dutch oven with the lid left slightly ajar to allow minimal steam to vent. Reduce the heat to low so the liquid stays at a gentle, bare simmer (around 95°C / 200°F). Simmer for 1.5 to 2 hours, checking occasionally to ensure the beef remains mostly submerged, until the beef chunks are tender and beginning to break down. Meanwhile, peel 450 g of yellow potatoes and cut into large chunks; peel 250 g of yellow onion and cut into 1.5-inch wedges.

Add the cut onion wedges (250 g) and potato chunks (450 g) into the Dutch oven. Gently press them down into the liquid with a wooden spatula until they are basically submerged in the curry broth.

Roughly chop 30 g of rock sugar or palm sugar and add it to the pot. Add 30 ml (2 tbsp) of fish sauce, squeeze in 30 ml of fresh lemon juice (from 1 lemon, catching the seeds with your fingers), and add 75 g (1/2 cup) of roasted unsalted peanuts. Stir thoroughly to incorporate all seasonings.

Bring the curry back to a gentle simmer over low heat. Cook uncovered for 25 to 35 minutes, stirring occasionally from the bottom, until a metal cake tester or skewer easily slides into the center of a potato chunk with zero resistance, the onions are translucent and sweet, and the beef pulls apart effortlessly into succulent shreds with light spoon pressure. Taste the sauce, turn off the heat, and serve hot with steamed jasmine rice (or chill overnight and reheat the next day for even richer flavor).