Step by step
Method
7 steps- 01
Spoon the thick coconut cream from the top of the tin into a heavy casserole. Fry over medium heat for 5–7 minutes until glossy and beginning to split.
- 02
Add curry paste, cinnamon, cardamom, star anise and bay leaves. Fry for 3 minutes until the paste darkens and smells rounded rather than raw.
- 03
Add beef and turn for 5 minutes so every piece is coated. Pour in remaining coconut milk and stock; bring just to a simmer.
- 04
Cover partially and cook over low heat for 75 minutes, stirring occasionally and skimming excess fat, until the beef is beginning to soften.
- 05
Add potatoes, onion wedges and half the peanuts. Simmer uncovered for 35–45 minutes until beef is fork-tender and potatoes are cooked without collapsing.
- 06
Stir in fish sauce, tamarind and palm sugar. Simmer for 5 minutes, then taste: the sauce should be savoury first, followed by mild sweetness and clean acidity.
- 07
Rest for 10 minutes and remove whole spices if easy to find. Finish with remaining peanuts, fried shallots and coriander.
Cook's notes
Make it excellent
- Keep the braise below a hard boil so the beef stays tender and coconut sauce remains smooth.
- Add potatoes only after the beef has softened halfway, preventing them from disintegrating.
- Tamarind concentrates vary; add the final teaspoon only after tasting.
Serve it with
Steamed jasmine rice, cucumber relish, lime wedges and crisp fried shallots.
Store & reheat
Refrigerate for up to 4 days or freeze for 2 months. Reheat slowly and add a splash of coconut milk if the sauce is too thick.
Helpful cooking questions and genuine results are welcome.