Ingredients CardMassaman Beef Curry2 servings Massaman Curry Paste ½ tspcoriander seeds, toasted½ tspcumin seeds, toasted⅛ tspwhite peppercorns⅓ tspground cinnamon⅛ tspground cloves⅛ tspground nutmeg⅛ tspground green or white cardamom0.25 ozmild dried red chilies, seeds removed½ tspsalt2 tbspshallots, 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 braise1 ½ tspfish sauce Massaman Curry 6 tbspcoconut milk, for frying the paste10 tbspcoconut milk1 ½ tsp 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 chunks2 tbsproasted 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)
