Ingredients CardMassaman Beef Curry2 servings Massaman Curry Paste 2.5 mlcoriander seeds, toasted2.5 mlcumin seeds, toasted0.6 mlwhite peppercorns2 mlground cinnamon0.6 mlground cloves0.3 mlground nutmeg0.6 mlground green or white cardamom10 gmild dried red chilies, seeds removed2.5 mlsalt30 mlshallots, chopped20 mllemongrass, bottom half of the stalk only, chopped15 mlgalangal, chopped1cilantro roots, chopped15 mlgarlic, chopped2.5 mlfermented shrimp paste (gapi) Braised Beef 455 gbone-in beef short ribs15 mlvegetable oil, enough to coat the pot59 mlcoconut milk, for the braise7.5 mlfish sauce Massaman Curry 89 mlcoconut milk, for frying the paste150 mlcoconut milk7.5 to 15 mlfish sauce22 mlpalm sugar, chopped15 mltamarind paste (tamarind concentrate)¼large onion, cut into 1.2 cm strips½large white-fleshed sweet potato, cut into big chunks30 mlroasted 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)
