Ingredients CardMassaman Beef Curry2 servings Massaman Curry Paste ½ tspcoriander seeds, toasted½ tspcumin seeds, toasted⅛ tspwhite peppercorns⅓ tspground cinnamon⅛ tspground cloves0 tspground nutmeg⅛ tspground green or white cardamom10 gmild dried red chilies, seeds removed½ tspsalt⅛ cupshallots, chopped1 ⅓ tbsplemongrass, bottom half of the stalk only, chopped1 tbspgalangal, chopped1cilantro roots, chopped1 tbspgarlic, chopped½ tspfermented shrimp paste (gapi) Braised Beef 1 lbbone-in beef short ribs1 tbspvegetable oil, enough to coat the pot¼ cupcoconut milk, for the braise½ tbspfish sauce Massaman Curry ⅓ cupcoconut milk, for frying the paste⅔ cupcoconut milk½ to 1 tbspfish sauce1 ½ tbsppalm sugar, chopped1 tbsptamarind paste (tamarind concentrate)¼large onion, cut into 1.2 cm strips½large white-fleshed sweet potato, cut into big chunks⅛ cuproasted peanutssteamed jasmine rice, for serving, to taste Safety: Whole cuts of beef should reach 63 °C (145 °F) at the centre, then rest 3 minutes. (USDA FSIS)
