Massaman is the curry that tastes like it came from somewhere else, because it did, and the version here leans into the sweet, warm, slow side rather than the heat.
Beef, cooked down until it gives way under a spoon.
Potatoes, soft and soaking up the sauce.
Peanuts, whole, for the crunch in among the soft.
Coconut milk, for the creamy body.
Massaman curry paste, warm spice, not fire.
It is a gentle curry, more sweet and aromatic than hot, and the kitchen lets it sit long enough for the beef to go tender and the potatoes to take on the colour of the sauce. Onions go in for a little sharpness against all that richness. Order rice with it. Contains: nuts, fish.
