Massaman Beef Thai Curry With French Love

Steps

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1. 1
   Season the cubed chuck roast with salt and sear in a hot pan (about 365°F) until well browned on all sides, resisting the urge to move it around too much.
   ▶ ≈2:57
2. 2
   Add the sliced onion and sauté briefly until slightly caramelized.
   ▶ ≈4:09
3. 3
   Stir in the massaman curry powder and sauté for about a minute to release its oils and aroma (open a window—the fumes can be strong).
   ▶ ≈6:22
4. 4
   Add the brown sugar, chopped garlic, tamarind concentrate, chopped red chili, fish sauce, and bell pepper, stirring to combine all the flavors.
   ▶ ≈7:18
5. 5
   Pour in a bit of coconut milk to cool the mixture down and cook briefly.
   ▶ ≈9:04
6. 6
   Return the seared beef to the pot, add enough beef stock to cover the meat, and add the sliced galangal.
   ▶ ≈9:33
7. 7
   Cover and simmer gently for about 1 hour 45 minutes to 2 hours (可能up to 2.5–3 hours depending on the beef) until the meat is fork-tender.
   ▶ ≈14:42
8. 8
   When the beef is nearly tender, stir in about another half cup of coconut milk (about 1.5 cups total) and remove and discard the galangal pieces.
   ▶ ≈15:53
9. 9
   Add the coarsely chopped roasted peanuts and lime zest, stir, and cook for another 10–15 minutes.
   ▶ ≈17:19
10. 10
    Add the white and regular sweet potato pieces and cook for about 10 minutes until tender. If the sauce is too thin, thicken with a bit of cornstarch.
    ▶ ≈19:00
11. 11
    To serve, place a bed of jasmine rice on a plate, top with the beef curry and sweet potato pieces, then garnish with fresh parsley and extra chopped peanuts.
    ▶ ≈19:46