Massaman Curry with Beef Shin

Tempo

Picante

Dificuldade

Fácil

Rende

4porções

Ingredientes

1 kg

músculo (beef shin), cut into 4cm cubes

4 tbsp

**Mae Ploy massaman curry paste** (Liberdade/SP Asian groceries; do not use Tempero Tailândes — too sweet) *(or middle-path: 3 tbsp red curry paste + 1 tsp ground cinnamon + 1 tsp ground cardamom + ½ tsp ground cumin + ½ tsp ground coriander + 1 star anise — see "Sub: no Mae Ploy" notes for the full breakdown)*

1 can

(400ml) coconut milk, full-fat

250ml beef stock or water

2 tbsp

tamarind paste (or 1 tbsp tamarind concentrate + 1 tbsp warm water)

2 tbsp

palm sugar (or light brown sugar)

2 tbsp

fish sauce

cinnamon stick

cardamom pods, lightly bruised

medium potatoes, peeled and quartered

100g roasted unsalted peanuts (the bar-snack kind, not honey-roasted)

large onion, sliced

Optional: 4 kaffir lime leaves, torn

To serve

Jasmine rice (or basmati)

Lime wedges

Fresh coriander

Sliced red chile if you want extra heat at table

Modo de preparo

01**Crack the coconut cream.** Open the can without shaking. Spoon the thick cream off the top into the cold pressure cooker (about half the can). Reserve the remaining thinner liquid.
02**Fry the paste.** Set cooker to medium-high (or stovetop equivalent — sauté mode if electric). Cook the coconut cream alone for 3-4 minutes, stirring, until it splits and releases oil — you'll see clear oil pooling. Add the curry paste and fry 2 minutes until fragrant.
03**Brown the beef.** Add cubed shin and stir to coat in paste. Cook 4-5 minutes, turning, until exterior is sealed.
04**Add liquids and aromatics.** Pour in the rest of the coconut milk, beef stock, tamarind, palm sugar, fish sauce. Add cinnamon, cardamom, onion, and lime leaves if using. Stir well.
05**Pressure cook stage 1 — beef.** Lock lid, bring to high pressure, **cook 30 minutes**. Natural release.
06**Pressure cook stage 2 — potatoes.** Open lid, add potatoes and peanuts. Lock lid again, **cook 8 minutes** at high pressure. Quick release.
07**Adjust.** Taste. Massaman should be sweet-salty-sour-mild-spicy in roughly that order. Adjust with more fish sauce (salt), palm sugar (sweet), tamarind (sour), or a few drops of Cepera Sriracha (heat).

Massaman Beef Shin Curry

The most stew-like of Thai curries, with Persian roots — cinnamon, cardamom, peanuts, potatoes. Traditionally cooked for hours; the pressure cooker turns músculo (beef shin) gelatinous in 30 minutes. The result is richer than most Thai restaurant versions because shin gives body that diced steak never will.

Heat: 2/5. Mae Ploy massaman paste is gentle. Aromatic, not punishing.

Tame it

Already a 2/5; if too hot, halve the paste to 2 tbsp and add 1 tbsp paprika doce for color → drops to 1/5

Sub: no Mae Ploy

Mae Ploy is by far the best commercial paste; without it, this dish loses something essential. If you absolutely can't find it:

3 tbsp red curry paste + 1 tsp ground cinnamon + 1 tsp ground cardamom + ½ tsp ground cumin + ½ tsp ground coriander + 1 star anise

But: order Mae Ploy online before next time. It keeps for years.

Notes

Reheat next day: flavors deepen significantly overnight. Make in the morning to eat at dinner if you can.
Peanut texture: they soften but don't dissolve. Some cooks reserve half to scatter on top for crunch.
The cinnamon stick stays in. Pull it out at table if anyone gets it.
Wine match: off-dry Riesling, or a Belgian Witbier.