Massaman Beef Curry

by Maya Lindqvist

2 servings

Massaman Curry Paste

• ≈ 0.9 gcoriander seeds, toasted
• ≈ 1 gcumin seeds, toasted
• ≈ 0.4 gwhite peppercorns
• ≈ 1 gground cinnamon
• ≈ 0.3 gground cloves
• ≈ 0.1 gground nutmeg
• ≈ 0.3 gground green or white cardamom
• 10 gmild dried red chilies, seeds removed
• ≈ 3 gsalt
• ≈ 20 gshallots
• ≈ 5.5 glemongrass, bottom half of the stalk only
• ≈ 6 ggalangal
• 3 gcilantro roots
• ≈ 8.5 ggarlic
• ≈ 3 gfermented shrimp paste (gapi)

Braised Beef

• 455 gbone-in beef short ribs
• ≈ 14 gvegetable oil, enough to coat the pot
• ≈ 56 gcoconut milk, for the braise
• ≈ 9 gfish sauce

Massaman Curry

• ≈ 85 gcoconut milk, for frying the paste
• ≈ 140 gcoconut milk
• ≈ 9 to 18 gfish sauce
• ≈ 18 gpalm sugar
• 15 gtamarind paste (tamarind concentrate)
• ≈ 38 glarge onion
• 150 glarge white-fleshed sweet potato
• ≈ 18 groasted peanuts
• steamed jasmine rice, for serving