Beef and Potato Massaman Curry

gourmettraveller.com.au

voyagingmoon

3 dried bay leaves

1 piece cassia bark

1 tbsp peanut oil

1 boneless beef shin (about 1kg), cut into 6cm pieces (see note)

270 ml coconut cream (see note)

1.8 litres coconut milk

500 gm Desiree potatoes (about 3), peeled and cut into 5cm pieces

50 gm soft light palm sugar, or to taste

50 ml fish sauce, or to taste

2 tbsp tamarind extract, or to taste (see note)

To serve: coriander, julienned ginger and steamed jasmine rice

subheading: Massaman curry paste:

22 gm dried long red chillies, broken up and soaked in hot water for 2 hours

1 tbsp coriander seeds

3 tsp cumin seeds

½ tsp cardamom seeds

6 cloves

45 gm (⅓ cup) roasted peanuts, plus extra to serve

4 large red shallots, coarsely chopped

4 garlic cloves, coarsely chopped

subheading: Fried shallots:

subheading: For shallow-frying: vegetable oil:

6 large red shallots, thinly sliced

Directions at gourmettraveller.com.au

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