Ingredients
- 800 g beef chunks. 3-4 cm cubes
- 90 g massaman curry paste
- 800 ml coconut milk
- 300 ml stock (or water)
- 400 g waxy potatoes, chunked
- 1 Pcs large onion, sliced thick
- 60 g roasted peanuts, lightly crushed
- 30-40 g TINE® Brunost™ finely grated
- 2-3 Tbsp fish sauce (or light soy for a vegetarian option)
- 2 Pcs lime (cut in wedges)
- 400 g jasmine rice
Here is how you do it
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Sear beef in a little oil until browned; remove.
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Add 200 ml coconut milk; simmer until it splits. Stir in curry paste 2–3 min.
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Return beef; add remaining coconut milk, stock, onion, potatoes, peanuts and any optional spices. Simmer gently, covered, until tender (60–90 min).
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Stir in 30 g grated Brunost™ on low heat until melted (don’t boil hard).
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Balance with fish sauce and tamarind (or lime + vinegar). Adjust sweet/sour/salt; add up to 10 g more Brunost if you want deeper caramel notes.
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Rest 5 min. Serve with rice, lime, extra peanuts and coriander.
Tip: Vegetarian version - swap beef for pumpkin/sweet potato + pan-seared firm tofu; simmer ~25 min total.
Optional Ingredients (if available)
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1 cinnamon stick (or ¼ tsp ground)
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4 cardamom pods, lightly crushed (or ⅛ tsp ground)
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2 bay leaves (or omit)
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1½–2 tbsp tamarind paste (or 1–2 tbsp lime juice + 1 tsp mild vinegar)
