Ingredients CardMassaman Beef Curry2 servings Massaman Curry Paste ≈ 0.9 gcoriander seeds, toasted≈ 1 gcumin seeds, toasted≈ 0.4 gwhite peppercorns≈ 1 gground cinnamon≈ 0.3 gground cloves≈ 0.1 gground nutmeg≈ 0.3 gground green or white cardamom10 gmild dried red chilies, seeds removed≈ 3 gsalt≈ 20 gshallots, chopped≈ 5.5 glemongrass, bottom half of the stalk only, chopped≈ 6 ggalangal, chopped3 gcilantro roots, chopped≈ 8.5 ggarlic, chopped≈ 3 gfermented shrimp paste (gapi) Braised Beef 455 gbone-in beef short ribs≈ 14 gvegetable oil, enough to coat the pot≈ 56 gcoconut milk, for the braise≈ 9 gfish sauce Massaman Curry ≈ 85 gcoconut milk, for frying the paste≈ 140 gcoconut milk≈ 9 to 18 gfish sauce≈ 18 gpalm sugar, chopped15 gtamarind paste (tamarind concentrate)≈ 38 glarge onion, cut into 1.2 cm strips150 glarge white-fleshed sweet potato, cut into big chunks≈ 18 groasted 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)
