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Printed at the current scale: 12 servings · As Written · A4 or Letter

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Massaman Beef Curry

12 servings

Braised Beef

6 lbbone-in beef short ribs
6 tbspvegetable oil, enough to coat the pot
1 ½ cupscoconut milk, for the braise
3 tbspfish sauce

Massaman Curry

2 ¼ cupscoconut milk, for frying the paste
3 ¾ cupscoconut milk
3 to 6 tbspfish sauce
9 tbsppalm sugar, chopped
6 tbsptamarind paste (tamarind concentrate)
1 ½large onion, cut into 1.2 cm strips
3large white-fleshed sweet potato, cut into big chunks
¾ cuproasted peanuts
steamed jasmine rice, for serving, to taste

Safety: Large batch: cool quickly in shallow containers or an ice bath, to below 5 °C within 6 hours, before refrigerating. (USDA FSIS)
Safety: Whole cuts of beef should reach 63 °C (145 °F) at the centre, then rest 3 minutes. (USDA FSIS)