Photograph of the finished Kaeng matsaman nuea

Thailand · Cà ri Massaman bò xốt tự rang

Kaeng matsaman nuea

3 hr Hands-on time + 30 min waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef shank slices Beef shank slices 3.5 lb
  • Photograph of Dried chillies Dried chillies 32
  • Photograph of Cinnamon and star anise Cinnamon and star anise 1.1 oz
  • Photograph of Coriander seed powder Coriander seed powder 1.4 oz
  • Photograph of Coconut milk Coconut milk 6 ¾ cups
  • Photograph of Potato Potato 1.8 lb
  • Photograph of Roasted peanuts Roasted peanuts 7.1 oz
  • Photograph of Sour tamarind Sour tamarind 4.9 oz
  • Photograph of Palm sugar Palm sugar 4.2 oz
  • Photograph of Shallots Shallots 32
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Roast the dried chilies, cinnamon, star anise, and coriander powder separately in a dry pan, then grind them into a fine powder.
  2. 2 Roast the shallots and garlic over a fire until the skins are charred, then peel and pound them together with the spice powder to make a sauce.
  3. 3 Roasting and grinding the nuts yourself is the difference from using packaged sauce; the roasted flavor of the whole nuts is much more pronounced.
  4. 4 Simmer the coconut milk until it thickens and the oil separates, then sauté the homemade sauce for 8 minutes.
  5. 5 Simmer the beef shank in diluted coconut milk for 100 minutes until the meat is tender and falls apart.
  6. 6 Add potatoes, whole red onions, and roasted peanuts to a pot and simmer for 25 minutes, then season with tamarind and palm sugar.

With an appliance

  • Pressure cooker 1 hr 40 min

    Replace step 5: cook under high pressure for 35 minutes, then release the pressure naturally; the potatoes will continue to cook with the lid open for 20 minutes.

Start cooking