How to Make Gaeng Massaman Neua (Thai Massaman Curry with Beef)

For the Beef Braise: Season beef all over with salt. In a large, heavy-bottomed pot or Dutch oven, heat half of the oil over medium-high heat until lightly smoking. Add half of the beef and cook, turning occasionally, until browned on all sides, 5 to 6 minutes; transfer browned short ribs to a plate. Add remaining oil to the pot and repeat the browning process with the rest of the beef. Allow beef to cool for 5 minutes, then cut into roughly 2- by 2 1/2-inch pieces. Vicky Wasik Return all beef and any accumulated juices to the pot and add enough water to fully cover (2 to 3 quarts/liters). Bring to a vigorous simmer, partially cover, and cook, stirring occasionally and adding more water as needed to keep beef submerged, until beef is fully tender and can be pierced easily with a paring knife, 1 hour 45 minutes to 2 hours. Remove pot from heat and set aside to cool, keeping beef submerged in cooking liquid, for at least 30 minutes. When cool, transfer beef to a plate, and set aside along with 2 cups (475ml) of beef cooking liquid and 3 tablespoons (45ml) rendered beef fat, which should have risen to the surface of cooking liquid; remaining cooking liquid and fat can be refrigerated or frozen in an airtight container and saved for another use. Vicky Wasik For the Curry: In a 3-quart saucepan, combine reserved rendered beef fat and 1/2 cup (120ml) coconut milk and bring to a simmer over medium-low heat. Cook, stirring often with a rubber spatula, until thickened slightly, about 3 minutes. Vicky Wasik Add curry paste, and use a rubber spatula to vigorously stir and work paste into coconut milk mixture until thoroughly combined, 2 to 3 minutes. (This requires a good amount of effort, as the paste is so stiff.) Cook, stirring and scraping constantly while gradually adding remaining 1/2 cup (120ml) coconut milk in 2-tablespoon (30ml) increments, until paste turns dark red and the fat begins to separate from curry paste, about 10 minutes. Vicky Wasik Add palm sugar, tamarind, and fish sauce, and stir to melt palm sugar. Add potatoes and stir to evenly coat with curry mixture. Add beef and reserved beef cooking liquid and bring to a simmer. Continue to cook, adjusting heat as needed to maintain a steady simmer, until potatoes are tender and a knife meets little resistance when inserted into a piece of potato, and curry is reduced to a thick, saucy consistency with a layer of separated fat on the surface, about 30 minutes. Remove from heat. Vicky Wasik Transfer curry to a large serving bowl or divide between individual bowls. Serve with cooked jasmine rice. Vicky Wasik