Ingredients CardMassaman Beef Curry4 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 cardamom20 gmild dried red chilies, seeds removed≈ 6 gsalt≈ 40 gshallots, chopped≈ 11 glemongrass, bottom half of the stalk only, chopped≈ 12 ggalangal, chopped6 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, chopped30 gtamarind paste (tamarind concentrate)≈ 75 glarge onion, cut into 1.2 cm strips300 glarge white-fleshed sweet potato, cut into big chunks≈ 36 groasted 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)
