Ingredients:

• 4 cinnamon sticks
• 20 cardamom seeds
• 8 star anise
• 10 cloves
• 3 Tbsp. sunflower oil
• 4 oz. massaman paste
• 3 lbs. beef flank or rump steak cut into 1 in. cubes
• 1.5 cup canned coconut milk, shaken well
• 3.5 cups beef stock
• 4 onions, quartered
• 4 Tbsp. fish sauce
• 2 Tbsp. palm or coconut sugar
• 4 Tbsp. tamarind puree (can use lemon juice as substitute)
• 1 cup roasted peanuts
• 16 oz. potatoes, cut into 1-in. cubes

Directions:

1. Dry-fry the cinnamon sticks, cardamom seeds, star anise, and cloves in a skillet or wok over low heat. Stir all the ingredients around for 2-3 minutes, or until fragrant.
2. Remove from pan.
3. Heat the sunflower oil in a nonstick wok or skillet and stir-fry the massaman paste over medium heat for two minutes, or until fragrant.
4. Add the beef cubes and cook for 2-3 minutes
5. Add the coconut milk, beef stock, onions, fish sauce, sugar, tamarind paste, dry-fried spices, and roasted peanuts.
6. Gently simmer everything over medium heat for 20 minutes
7. Add the potatoes and continue to simmer, uncovered, over low heat for another 30 minutes.
8. Serve immediately

Note:

Recipe modified from the “Fresh Thai” cookbook.