This recipe makes a big batch of Massaman curry, so if you don't have an extra-large saucepan, simply halve the recipe.
This Massaman curry keeps well refrigerated for several days and also freezes well.
Have a few hours up your sleeve? There are worse ways to spend them than cooking a big pot of this curry.
Note Boneless beef shin needs to be ordered from your butcher, or substitute osso buco, increasing the quantity to account for the bones. Use coconut cream without thickeners or it won't crack - that is, the fat won't separate. Tamarind extract is best made fresh. To make 80ml extract, combine 1 tbsp tamarind pulp with 100ml hot water, and stand until pulp softens. Break up the pulp in the water with the back of a spoon and strain through a coarse sieve.
Drink Suggestion: Rich, black chocolate stout. Drink suggestion by Max Allen