Massaman Beef Curry: Index Card

Massaman Beef Curry

4 servings · 4 × 6 in

Massaman Curry Paste

5 ml coriander seeds, toasted

5 ml cumin seeds, toasted

1 ml white peppercorns

3.5 ml ground cinnamon

1 ml ground cloves

0.6 ml ground nutmeg

1 ml ground green or white cardamom

20 g mild dried red chilies, seeds removed

5 ml salt

59 ml shallots, chopped

39 ml lemongrass, bottom half of the stalk only, chopped

30 ml galangal, chopped

2 cilantro roots, chopped

30 ml garlic, chopped

5 ml fermented shrimp paste (gapi)

Braised Beef

905 g bone-in beef short ribs

30 ml vegetable oil, enough to coat the pot

120 ml coconut milk, for the braise

15 ml fish sauce

Massaman Curry

175 ml coconut milk, for frying the paste

295 ml coconut milk

15 to 30 ml fish sauce

44 ml palm sugar, chopped

30 ml tamarind paste (tamarind concentrate)

½ large onion, cut into 1.2 cm strips

1 large white-fleshed sweet potato, cut into big chunks

59 ml roasted peanuts

steamed jasmine rice, for serving, to taste

forklet.co/r/RqUD6AmG · v1

Massaman Curry Paste Grind 5 ml coriander seeds, toasted, 5 ml cumin seeds, toasted, 1 ml white peppercorns, 3.5 ml ground cinnamon, 1 ml ground cloves, 0.6 ml ground nutmeg and 1 ml ground green or white cardamom together in a spice grinder until fine; tip out and set aside. Grind 20 g mild dried red chilies, seeds removed until fine and set aside separately. 5 min
Blend 59 ml shallots, 39 ml lemongrass, bottom half of the stalk only, 30 ml galangal, 2 cilantro roots, 30 ml garlic, 5 ml salt and 5 ml fermented shrimp paste (gapi) into a rough paste. Add the ground chilies and spices and keep blending, scraping down often, until smooth. 5 min to 10 min
With a mortar instead: pound the lemongrass, galangal and cilantro roots with the salt to a fine paste, add the shallots and garlic and pound until fine, working in the ground spices and chilies as you go to absorb moisture. Finish by pounding in the shrimp paste. 15 min to 25 min
Braised Beef Cut the meat of 905 g bone-in beef short ribs off the bones in large pieces; keep the bones. 5 min
Heat 30 ml vegetable oil, enough to coat the pot in a heavy pot over medium-high heat until very hot. Sear the beef in batches without crowding the pot until well browned on at least two sides. 15 min to 20 min
Return all the beef to the pot with the bones. Add 120 ml coconut milk, for the braise and just enough water to cover, a tablespoon of the the massaman curry paste and 15 ml fish sauce. Simmer gently until the beef is fork tender. 120 to 150 min
Massaman Curry In a second heavy pot, boil 175 ml coconut milk, for frying the paste until reduced by about half and noticeably thicker. 5 min to 8 min
Add the rest of the paste and fry over medium-low heat, stirring constantly, until the coconut oil separates. If it sticks before then, loosen it with a splash of the remaining coconut milk. 5 min to 10 min
Stir in 295 ml coconut milk until the paste dissolves, then add half the 15 to 30 ml fish sauce, 44 ml palm sugar and 30 ml tamarind paste (tamarind concentrate).
Lift the beef out of its braising liquid with tongs and add it to the curry with ½ large onions, 1 large white-fleshed sweet potato and 59 ml roasted peanuts. Leave the bones behind unless there is still meat on them.
Skim the fat and scum off the beef cooking liquid, then add just enough of it to the curry to keep everything submerged.
Bring to a simmer and cook gently until the sweet potato is tender. 10 min to 15 min
Taste and adjust with the rest of the fish sauce, more sugar or more tamarind until sweet, salty and tangy are in balance. Serve with steamed jasmine rice, for serving.

Safety: Whole cuts of beef should reach 63 °C (145 °F) at the centre, then rest 3 minutes. (USDA FSIS)

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Massaman Beef Curry