Sear the Beef

• Season the beef with salt.
• Heat a sauté pan to 365°F / 185°C
• Sear the beef in batches, without crowding the pan. Let it sit undisturbed until a dark brown crust forms. This Maillard reaction creates rich, deep flavor. Set the beef aside once browned.

Caramelize the Onion

• In a Dutch oven, heat olive oil over medium heat.
• Add the sliced onions and cook until deeply golden and caramelized. This adds sweetness and depth to the curry base.

Build the Curry Base

• Add the Massaman curry paste and sauté for about 1 minute to release its oils and intensify its flavor.
• Pour in 1 cup of coconut milk and reduce the heat to low. Stir to combine.

Simmer the Beef

• Return the seared beef to the pot.
• Add enough beef stock to just cover the meat.
• Stir in tamarind concentrate, chopped garlic, chopped chili, brown sugar, and fish sauce.
• Add galangal slices and stir well. Optional: stir in bell peppers for extra color.

 Slow Cook to Tenderness

• Bring the mixture to a gentle simmer.
• Cook uncovered or partially covered on low heat for about 2 hours, or until the beef is fork-tender.
• Check occasionally and add more beef stock or coconut milk as needed to prevent drying out.

Final Flavor Boost

• Once the beef is nearly done, stir in the chopped peanuts and lime zest.
• Add both types of sweet potatoes. Simmer for another 15–20 minutes, or until potatoes are tender.

Serve

• Remove the galangal slices before serving—they’re flavorful but tough!
• Serve hot over jasmine rice.
• Garnish with parsley and extra peanuts if desired.

Bon Appétit!