Kaeng matsaman nuea

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.