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Massaman Beef Curry

4 servings

Massaman Curry Paste

  • ≈ 2 gcoriander seeds, toasted
  • ≈ 2 gcumin seeds, toasted
  • ≈ 0.7 gwhite peppercorns
  • ≈ 2 gground cinnamon
  • ≈ 0.5 gground cloves
  • ≈ 0.3 gground nutmeg
  • ≈ 0.5 gground green or white cardamom
  • 20 gmild dried red chilies, seeds removed
  • ≈ 6 gsalt
  • ≈ 40 gshallots, chopped
  • ≈ 11 glemongrass, bottom half of the stalk only, chopped
  • ≈ 12 ggalangal, chopped
  • 6 gcilantro roots, chopped
  • ≈ 17 ggarlic, chopped
  • ≈ 6 gfermented shrimp paste (gapi)

Braised Beef

  • 905 gbone-in beef short ribs
  • ≈ 27 gvegetable oil, enough to coat the pot
  • ≈ 115 gcoconut milk, for the braise
  • ≈ 18 gfish sauce

Massaman Curry

  • ≈ 170 gcoconut milk, for frying the paste
  • ≈ 280 gcoconut milk
  • ≈ 18 to 36 gfish sauce
  • ≈ 35 gpalm sugar, chopped
  • 30 gtamarind paste (tamarind concentrate)
  • ≈ 75 glarge onion, cut into 1.2 cm strips
  • 300 glarge white-fleshed sweet potato, cut into big chunks
  • ≈ 36 groasted peanuts
  • steamed jasmine rice, for serving, to taste
  1. Massaman Curry Paste Grind 2 g coriander seeds, toasted, 2 g cumin seeds, toasted, 0.7 g white peppercorns, 2 g ground cinnamon, 0.5 g ground cloves, 0.3 g ground nutmeg and 0.5 g 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
  2. Blend 40 g shallots, 11 g lemongrass, bottom half of the stalk only, 12 g galangal, 6 g cilantro roots, 17 g garlic, 6 g salt and 6 g 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
  3. 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
  4. Braised Beef Cut the meat of 905 g bone-in beef short ribs off the bones in large pieces; keep the bones. 5 min
  5. Heat 27 g 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
  6. Return all the beef to the pot with the bones. Add 115 g coconut milk, for the braise and just enough water to cover, a tablespoon of the the massaman curry paste and 18 g fish sauce. Simmer gently until the beef is fork tender. 120 to 150 min
  7. Massaman Curry In a second heavy pot, boil 170 g coconut milk, for frying the paste until reduced by about half and noticeably thicker. 5 min to 8 min
  8. 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
  9. Stir in 280 g coconut milk until the paste dissolves, then add half the 18 to 36 g fish sauce, 35 g palm sugar and 30 g tamarind paste (tamarind concentrate).
  10. Lift the beef out of its braising liquid with tongs and add it to the curry with 75 g large onions, 300 g large white-fleshed sweet potato and 36 g roasted peanuts. Leave the bones behind unless there is still meat on them.
  11. Skim the fat and scum off the beef cooking liquid, then add just enough of it to the curry to keep everything submerged.
  12. Bring to a simmer and cook gently until the sweet potato is tender. 10 min to 15 min
  13. 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)