We once ordered Massaman curry in a Thai restaurant where there had been a miscommunication in the kitchen. All the chefs had apparently added the sugar. We got beef dessert. It was nasty.
The Dinner on the Table team decided it was time we cooked a Massaman curry for you. After some testing (and much tasting - life can be hard, sometimes) this is the version we have settled on. It is delicious.
This curry starts with a homemade curry paste. It has a hum of chilli (no mouth on fire, head blown off here), slow cooked until the beef is really tender, with coconut milk and potato.
Defrost fully before reheating in the microwave or on the stovetop.
Ingredients: Beef, beef stock, potato, coconut milk, shallots, peanuts, garlic, lemongrass, fish sauce, sugar, chilli, cinnamon, star anise, coriander, cumin, cloves, cardamom, galangal, pepper, nutmeg, chilli, tamarind, lemongrass, bay leaves, olive oil