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Ingredients
- 2 T vegetable oil
- 2 lbs baby potatoes, washed
- 2 sweet bell peppers, sliced
- 2 large onions, sliced
- approx. 1 cup massaman curry paste
- 1 19-oz can coconut milk, full fat, separated as best you can (the fat from the water)
- 1 15-oz can coconut milk (I used light here because of the fat from the beef)
- 2-4 T fish sauce, to taste
- 2-4 T palm sugar, to taste (may sub brown sugar)
View Full Recipe at The Spiced Life
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.%3C/p%3E%3Cp%3EAnyway%20you%20may%20or%20may%20not%20remember%20the%20chicken%20satay%20I%20made%20back%20in%20August,%20which%20uses%20a%20Massaman%20curry%20paste.%20I%20froze%20extra,%20waiting%20for%20the%20weather%20to%20get%20colder%20because%20I%20was%20certain%20that%20Massaman%20curry%20would%20make%20the%20best%20braise%20ever.%3C/p%3E%3Cp%3EAnd%20I%20was%20right.%20This%20is%20succulent,%20rich,%20spicy%E2%80%A6%20it%20will%20make%20the%20non-braised%20Massaman%20curries%20you%E2%80%99ve%20had%20pale%20in%20comparison.%20(I%20actually%20had%20the%20idea%20because%20I%20was%20served%20a%20Massaman%20braise%20at%20a%20Thai%20restaurant%20once,%20so%20the%20idea%20certainly%20does%20not%20originate%20with%20me.)%20You%20will%20find%20the%20actual%20curry%20paste%20recipe%20with%20the%20chicken%20satay%20recipe.%3C/p%3E%3Cp%3EMassaman%20Braised%20Beef%20Curry%3C/p%3E%3Cp%3ERecipe%20by%20The%20Spiced%20Life%3C/p%3E%3Cp%3E2%20T%20vegetable%20oil%3C/p%3E%3Cp%3E3-4%20lbs%20braising%20beef%20(I%20used%20a%20combo%20of%20bone-in%20chuck%20and%20short%20ribs,%20any%20tough,%20fatty%20cut%20will%20work),%20patted%20dry%20and%20sprinkled%20with%20salt%20and%20pepper%3C/p%3E%3Cp%3EPreheat%20the%20oven%20to%20300%20F.%3C/p%3E%3Cp%3EHeat%20the%20oil%20over%20medium%20high%20heat%20in%20a%20large%20Dutch%20oven.%20When%20it%20is%20shimmering,%20brown%20the%20beef%20on%20all%20sides,%20which%20will%20take%20a%20good%2020%20minutes%20or%20so.%20When%20it%20is%20brown,%20remove%20the%20beef%20to%20a%20large%20bowl.%20Drain%20the%20excess%20fat%20off%20of%20the%20pot%20and%20add%20the%20coconut%20fat%20to%20the%20pot.%20As%20soon%20as%20it%20melts%20and%20starts%20to%20separate,%20add%20the%20curry%20paste.%20Mix%20it%20together%20and%20fry%E2%80%93scrape%20the%20bottom%20of%20the%20pot%20to%20deglaze.%20You%20want%20the%20mixture%20to%20separate,%20where%20you%20will%20see%20the%20curry%20paste%20fat%20separating%20from%20the%20rest%20of%20the%20mixture.%20When%20this%20happens,%20add%20the%20rest%20of%20the%20coconut%20milk%20with%202%20tablespoons%20each%20of%20fish%20sauce%20and%20palm%20sugar.%20Mix.%20Return%20the%20meat%20to%20the%20pot,%20coating%20it%20on%20all%20sides.%20Cover%20the%20pot%20with%20a%20heavy,%20secure%20lid%20and%20place%20in%20the%20oven.%3C/p%3E%3Cp%3EWhat%20temperature%20and%20how%20long%20to%20cook%20the%20dish%20at%20first%20depends%20on%20the%20amount%20of%20time%20you%20have.%20If%20you%20are%20starting%20in%20the%20morning,%20treat%20it%20like%20a%20slow%20cooker%20and%20start%20at%20275%20or%20even%20250%20F.%20If%20you%20are%20starting%20after%20lunch%20(for%20serving%20around%205:30),%20start%20at%20300%20F.%3C/p%3E%3Cp%3E2%20hours%20before%20serving%20the%20curry,%20remove%20it%20from%20the%20oven%20and%20add%20the%20potatoes.%20Turn%20the%20heat%20to%20300%20F%20if%20it%20was%20not%20already%20and%20return%20the%20lid%20to%20the%20pot.%20Return%20it%20to%20the%20oven%20for%20an%20hour.%3C/p%3E%3Cp%3E1%20hour%20before%20serving,%20sprinkle%20the%20onions%20and%20peppers%20all%20over%20the%20curry.%20Replace%20the%20lid,%20return%20it%20to%20the%20oven,%20and%20increase%20the%20heat%20to%20325%20F.%20If%20you%20are%20working%20on%20a%20tight%20schedule,%20check%20the%20curry%20after%20about%2045%20minutes%20to%20make%20sure%20the%20potatoes%20and%20onions%20are%20getting%20tender%20enough%E2%80%93if%20not,%20increase%20the%20heat%20to%20350%20F.%20If%20you%20are%20laid%20back,%20just%20let%20time%20do%20the%20work%20for%20you.%3C/p%3E%3Cp%3EBefore%20serving,%20taste%20for%20additional%20palm%20sugar%20and%20fish%20sauce;%20by%20my%20standards%20you%20will%20almost%20certainly%20need%20some,%20especially%20the%20fish%20sauce.%20Serve%20with%20jasmine%20rice%20and%20sambal%20oelek%20for%20those%20who%20like%20it%20spicier.%3C/p%3E){kind=link}