Slow-Cooked Beef Massaman Curry

Ingredients

• 2 lbs beef chuck roast, cut into large chunks
• 2 tbsp massaman curry paste
• 1 can (14 oz) full-fat coconut milk
• 2 cups beef broth
• 3 medium Yukon Gold potatoes, peeled and halved
• 2 tbsp fish sauce
• 1 tbsp coconut sugar
• 1 star anise pod
• 3 cardamom pods
• 1/4 cup roasted peanuts, crushed
• 1/2 cup jasmine rice, cooked
• Fresh cilantro for garnish
• 1 lime, cut into wedges
• Chili oil for drizzling

Instructions

1. Season the beef chunks with salt and pepper, then sear in a heavy pot until browned on all sides.
2. Stir in the massaman curry paste and cook for 2 minutes until fragrant.
3. Pour in the coconut milk, beef broth, fish sauce, coconut sugar, star anise, and cardamom pods.
4. Add the potatoes to the pot and bring to a gentle simmer.
5. Cover and cook on low heat (or in a slow cooker on low) for 6 hours, or until the beef is tender enough to shred with a fork.
6. Remove the star anise and cardamom pods. Shred the beef slightly within the sauce.
7. Serve in deep bowls with a side of jasmine rice, topped with crushed peanuts, fresh cilantro, a squeeze of lime, and a drizzle of chili oil.