Directions
- 1Sear off the chuck roast in a pan.
- 2Cook off the curry paste in simmering coconut cream for about 5-10 minutes until the oil separates and rises to the top.
- 3Add the seared chuck roast and its juices to the pan.
- 4Add onion, potatoes, carrots, and a little bit of water to the pan.
- 5Add palm sugar, fish sauce, and tamarind paste to balance the flavors.
- 6Slow cook for at least four hours until everything thickens and is super fork tender.
- 7Serve and garnish with fresh parsley and chopped salted peanuts.
Ingredients
- 3 tbsp olive oil
- 600 g chuck roast
- 800 ml coconut cream
- 2 brown onions
- 3 potatoes
- 2 carrots
- 400 ml water
- 0.75 puck palm sugar
- 1.5 tbsp fish sauce
- 1.5 tsp tamarind paste
- fresh parsley
- salted peanuts, chopped
Equipment
panwooden spoontongsgraterlid
Tips
- Cook the paste with half a can of coconut cream for 5-10 minutes or until the oil separates and rises to the top.
- Feel free to adjust the salty, sour, and sweetness to your liking (sugar, fish sauce, and tamarind paste). Season and taste as many times as you see fit until it’s exactly how you like.
- Slow cook for 4 hours or until everything is fork tender and the meat falls apart.
- Use Maesri curry paste in the yellow can for the best results.
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