Ingredients CardMassaman Beef Curry4 servings Massaman Curry Paste 1 tspcoriander seeds, toasted1 tspcumin seeds, toasted¼ tspwhite peppercorns¾ tspground cinnamon¼ tspground cloves⅛ tspground nutmeg¼ tspground green or white cardamom20 gmild dried red chilies, seeds removed1 tspsalt¼ cupshallots, chopped2 ⅔ tbsplemongrass, bottom half of the stalk only, chopped2 tbspgalangal, chopped2cilantro roots, chopped2 tbspgarlic, chopped1 tspfermented shrimp paste (gapi) Braised Beef 2 lbbone-in beef short ribs2 tbspvegetable oil, enough to coat the pot½ cupcoconut milk, for the braise1 tbspfish sauce Massaman Curry ¾ cupcoconut milk, for frying the paste1 ¼ cupscoconut milk1 to 2 tbspfish sauce3 tbsppalm sugar, chopped2 tbsptamarind paste (tamarind concentrate)½large onion, cut into 1.2 cm strips1large white-fleshed sweet potato, cut into big chunks¼ cuproasted 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)
