Massaman Beef Curry

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  Beef Chuck Roast(680g)
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  Low Sodium Beef Broth(480g)
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  2 bay leaves
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  Lemongrass, Fresh
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  Massaman curry paste(120g)
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  Vegetable oil(60g)
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  Coconut Milk, Full-Fat, Canned(397g)
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  1 cinnamon stick
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  Star Anise, Whole, Dried
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  Tamarind Paste, Prepared(5g)
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  Fish sauce(15g)
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  Sugar, Granulated White(15g)
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  Potato, Yukon Gold
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  Rice, Jasmine, White, Dry
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  Peanuts, Dry Roasted(45g)
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  Habanero Pepper
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  Shallot

Instructions

1. 1Cut the beef chuck roast into 1½-inch cubes. Combine the beef, low sodium beef broth, fresh lemongrass, and star anise in a large pot. Bring to a boil over high heat, then reduce to medium-low and simmer 1.5–2 hours, stirring occasionally, until the beef is fork-tender with no resistance.
2. 2Remove the beef with a slotted spoon and set aside on a plate. Discard the lemongrass and star anise. Return the broth to a boil over high heat and reduce for 10–12 minutes until you have roughly half the original volume; the broth should taste concentrated and rich.
3. 3Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the massaman curry paste and cook 3–4 minutes, stirring constantly, until fragrant and the oil begins to separate from the paste.
4. 4Stir in the full-fat coconut milk and reserved broth. Simmer over medium heat for 3–4 minutes, stirring occasionally, until combined and starting to thicken slightly.
5. 5Add the tamarind paste, fish sauce, and granulated sugar. Stir well and taste; adjust seasoning with additional fish sauce or sugar as needed. Simmer 2 minutes.
6. 6Cut the Yukon gold potatoes into 1-inch cubes. Add them to the curry and simmer over medium heat 8–10 minutes, stirring occasionally, until the potatoes are just tender when pierced with a fork.
7. 7Return the reserved beef to the pot and cook 2–3 minutes over medium heat, stirring gently, until the beef is heated through and the sauce coats the meat with a light glaze.
8. 8Meanwhile, cook the jasmine rice according to package directions. Divide the curry evenly into 4 airtight containers while hot, leaving ½ inch headspace. Top each portion with dry roasted peanuts, thinly sliced habanero pepper, and crispy fried shallots. Cool to room temperature before sealing and refrigerating.