Beef Shank Massaman Curry (มัสมั่นเนื้อน่องลาย)

1.Toast the cinnamon stick, cardamom pods, and star anise until fragrant. Add them to the pressure cooker and set aside.

2.Cut the beef shank into 2 cm pieces. Place in a pot, cover with water, and bring to a boil for about 1 minute to remove impurities. (This step helps clarify the broth and eliminate any strong odors.)

3.Transfer the blanched beef into the pressure cooker, add enough water to cover, and cook for 30 minutes. Release the pressure and set aside.

4.In a heavy-bottomed pot, heat a small amount of coconut milk until it splits and the oil rises. Add the Massaman curry paste and sauté until fragrant and deep in color.

5.Add the remaining coconut milk along with the shallots, beef shank, beef broth, and roasted peanuts. Bring to a boil, then reduce heat and simmer for 10 minutes.

6.Add the potato, season with tamarind paste and palm sugar, and continue simmering for another 20 minutes or until the potato is tender and the curry has thickened.

7.Ladle into a serving bowl and top with crispy fried shallots.