Colder weather calls for staying in and eating lots and lots of carbs (as much as I hate to admit it).
Today I’m making Beef Massaman Curry, a Thai dish that I LOVE because of the lovely blend of spices (cardamom, clove, cinnamon, star anise, etc), the coconut milk and the peanuts. It’s on the milder end of the curry dishes, so not too hot at all. For this recipe I used beef shank, the part of the beef that you use for Osso Buco, and it was so DELICIOUS!!!!! Ditch the lean “stewing beef” and opt for beef shank which adds a really rich flavor. It tasted like I was at a legit Thai restaurant, not going to lie. I tossed in shallots and potatoes as well, and it blew my mind.
This was also the first time I’ve ever made this recipe, and it was really easy. Just a few hours of simmering in my cast iron pot, and you get an amazing curry dish – which you can easily pair with rice. MAKE THIS ASAP!!
Get the recipe here!