Massaman Beef Curry
This is another recipe inspired by my Thai travels — see Thai Noodles with Cinnamon and Prawns — and I have cooked it many, many times since. It is essentially a beef and potato stew, with all the comfort that this implies, but the rich mellow flavours bring a vibrancy not immediately conveyed by that description. A massaman curry is a relatively mild curry, so don’t feel that the amount of paste I use will blow you away. I do feel strongly, though, that unless you use authentic Thai pastes, you will not get a curry that truly delivers on flavour. And do note that it is at its very best made, for the most part, ahead of time. I like to cook it up to the point where the potatoes go in a day or two in advance, adding them on reheating. For US cup measures, use the toggle at the top of the ingredients list.
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