Best made the day before required
Cut beef into large chunks and put into saucepan with the coconut milk, peanuts (if used), fish sauce, cardamon pods and cinnamon stick. Bring slowly to simmering point, stirring frequently with a wooden spoon. Turn heat low and allow to simmer, uncovered until meat is tender. This should take at least an hour (probably more) depending on cut of meat. DO NOT COVER AT ANY STAGE OR THE COCONUT MILK WILL CURDLE. Stir occasionally during this initial cooking.1 kg of beef (not good steak; blade, stewing or other similar cuts)
4 cups coconut milk
1 cup roasted unsalted peanuts (optional)
2 tbs fish sauce
15 cardamon pods
1 stick cinnamon
2 tbs mussaman curry paste (will vary with type of paste so check jar for amount)
3 tbs tamarind liquid (I use the paste and add 1 tbs at a time; can be over-powering)
2 tbs lime juice
1-2 tbs palm sugar
extra fish sauce if necessary
When the meat is just tender lift it out and simmer the coconut milk a little longer, until it is reduced by about a third. If it has already reduced considerably, do not give it this further cooking. Stir in the curry paste, tamarind paste, lime juice, sugar. Return beef to pan and continue simmering until the gravy is thickened slightly. Taste and add more fish sauce if necessary. You should be able to taste the sourness of the lime, the saltiness of the fish sauce, the sweetness of the palm sugar, and the heat of the chilli in the curry paste.
Serve with rice and steamed vegetables.
