Ingredients CardMassaman Beef Curry4 servings Massaman Curry Paste 5 mlcoriander seeds, toasted5 mlcumin seeds, toasted1 mlwhite peppercorns3.5 mlground cinnamon1 mlground cloves0.6 mlground nutmeg1 mlground green or white cardamom20 gmild dried red chilies, seeds removed5 mlsalt59 mlshallots, chopped39 mllemongrass, bottom half of the stalk only, chopped30 mlgalangal, chopped2cilantro roots, chopped30 mlgarlic, chopped5 mlfermented shrimp paste (gapi) Braised Beef 905 gbone-in beef short ribs30 mlvegetable oil, enough to coat the pot120 mlcoconut milk, for the braise15 mlfish sauce Massaman Curry 175 mlcoconut milk, for frying the paste295 mlcoconut milk15 to 30 mlfish sauce44 mlpalm sugar, chopped30 mltamarind paste (tamarind concentrate)½large onion, cut into 1.2 cm strips1large white-fleshed sweet potato, cut into big chunks59 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)
