Massaman curry

Method

1. 1 Cut the beef into 3 cm cubes, and slice the potatoes and onions into bite-sized pieces.
2. 2 Simmer the thickened coconut milk in a saucepan for 5 minutes to separate the oil, then add the Massaman curry sauce and sauté for 3 minutes until fragrant.
3. 3 Sauté the beef for 5 minutes until browned, add cinnamon and star anise, then pour in the remaining coconut milk along with a little water and bring to a boil.
4. 4 Reduce the heat to low, cover, and simmer for 60 minutes until the beef is tender, skimming off any foam occasionally.
5. 5 Add the potatoes and onions and cook for another 20 minutes. Season with fish sauce, palm sugar, and tamarind juice to achieve a balanced sweet, salty, and sour flavor.
6. 6 Sprinkle roasted peanuts on top, let it rest for 5 minutes, then eat it hot with rice.

With an appliance

• Pressure cooker 55 min

  Replace step 4: cook the beef at high pressure for 18 minutes, then let it rest naturally for 10 minutes; reduce to over 30 minutes and the meat will be tender and deeply flavorful without needing to skim off the foam. Add the potatoes and onions in step 5 only after opening the lid, and cook for 12 minutes to prevent them from breaking apart.