Empty My Fridge
Massaman Beef Thai Curry With French Love | Chef Jean-Pierre
Ingredients
- Beef · trimmed1 ¾ lb
- Saltto taste
- Onion · sliced1
- Extra virgin olive oil3 tbsp
- Curry · paste3 tbsp
- Coconut milk1 ½ cups
- Beef stock2 ½ cups
- Tamarind2 tbsp
- Brown sugar2 tbsp
- Garlic · chopped2 tbsp
- Chili pepper · finely chopped1
- Fish sauce2 tsp
- Galangal6
- Bell pepper · sliced1
- Sweet potato · peeled cubed2
- Peanut · roasted coarsely chopped, chopped½ cups
- Lime
- Rice
- Parsley · chopped
Instructions
- Season the beef with salt. Heat a sauté pan to 365°F (185°C). Sear the beef in batches without crowding, leaving it undisturbed until a dark brown crust forms. Set aside.
- In a Dutch oven over medium heat, warm the olive oil, add the sliced onion and cook until deeply golden and caramelized.
- Add the massaman curry paste and fry about 1 minute. Pour in 1 cup of the coconut milk and lower the heat to low, stirring.
- Return the beef to the pot and add enough beef stock to just cover it. Stir in the tamarind, garlic, chili, brown sugar and fish sauce, then add the galangal slices and the bell pepper if using.
- Bring to a gentle simmer, then cook uncovered or partly covered on low for about 2 hours, until the beef is fork-tender. Check now and then and add stock or coconut milk if it dries out.
- When the beef is nearly done, stir in the peanuts and lime zest. Add both sweet potatoes and simmer 15–20 minutes more, until tender.
- Remove and discard the galangal slices. Serve hot over jasmine rice, topped with parsley and extra peanuts if you like.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
More recipes with
GarlicOnionRiceBell pepperBrown sugarBeefLimeCoconut milk
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