The most complex of Thai curries, bearing deep Persian and Indian influence. Heavy, warm spices (cardamom, cinnamon) are pounded into a paste, then slowly braised with beef and potatoes in a violently rich, peanut-laced coconut cream.
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The Meat . the beef chunks in the thin portion of the coconut milk with water for 1.5 hours until tender. This creates a fortified beef-coconut stock.
The Oil Separation (Keeo Gati). In a separate heavy pot, heat the thick coconut cream over medium heat. until the water evaporates and the pure coconut oil violently separates and 'cracks' from the white solids.
The Paste . Add the massaman curry paste to the cracked coconut oil. aggressively until it darkens and emits an incredibly rich, spiced aroma.
The Unification. Transfer the beef and its cooking liquid into the paste. Add the potatoes, onions, peanuts, and whole spices. Bring to a gentle .
The Balance. Season with tamarind paste, fish sauce, and palm sugar. The resulting sauce must be thick, oily, and fiercely balanced between sweet, savory, and aromatic. until the potatoes are soft. Serve with rice.
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