Massaman Beef Curry

by Maya Lindqvist

8 servings

Massaman Curry Paste

• ≈ 3.5 gcoriander seeds, toasted
• ≈ 4 gcumin seeds, toasted
• ≈ 1.5 gwhite peppercorns
• ≈ 4 gground cinnamon
• ≈ 1 gground cloves
• ≈ 0.5 gground nutmeg
• ≈ 1 gground green or white cardamom
• 40 gmild dried red chilies, seeds removed
• ≈ 12 gsalt
• ≈ 80 gshallots
• ≈ 22 glemongrass, bottom half of the stalk only
• ≈ 24 ggalangal
• 12 gcilantro roots
• ≈ 34 ggarlic
• ≈ 12 gfermented shrimp paste (gapi)

Braised Beef

• 1810 gbone-in beef short ribs
• ≈ 54 gvegetable oil, enough to coat the pot
• ≈ 225 gcoconut milk, for the braise
• ≈ 36 gfish sauce

Massaman Curry

• ≈ 340 gcoconut milk, for frying the paste
• ≈ 565 gcoconut milk
• ≈ 36 to 72 gfish sauce
• ≈ 70 gpalm sugar
• 60 gtamarind paste (tamarind concentrate)
• ≈ 150 glarge onion
• 600 glarge white-fleshed sweet potato
• ≈ 73 groasted peanuts
• steamed jasmine rice, for serving