Massaman Beef Curry

by Maya Lindqvist

12 servings

Massaman Curry Paste

• ≈ 5.5 gcoriander seeds, toasted
• ≈ 6.5 gcumin seeds, toasted
• ≈ 2 gwhite peppercorns
• ≈ 6 gground cinnamon
• ≈ 1.5 gground cloves
• ≈ 0.8 gground nutmeg
• ≈ 1.5 gground green or white cardamom
• 60 gmild dried red chilies, seeds removed
• ≈ 18 gsalt
• ≈ 120 gshallots
• ≈ 34 glemongrass, bottom half of the stalk only
• ≈ 36 ggalangal
• 18 gcilantro roots
• ≈ 51 ggarlic
• ≈ 18 gfermented shrimp paste (gapi)

Braised Beef

• 2720 gbone-in beef short ribs
• ≈ 82 gvegetable oil, enough to coat the pot
• ≈ 340 gcoconut milk, for the braise
• ≈ 54 gfish sauce

Massaman Curry

• ≈ 510 gcoconut milk, for frying the paste
• ≈ 845 gcoconut milk
• ≈ 54 to 110 gfish sauce
• ≈ 105 gpalm sugar
• 90 gtamarind paste (tamarind concentrate)
• ≈ 225 glarge onion
• 900 glarge white-fleshed sweet potato
• ≈ 110 groasted peanuts
• steamed jasmine rice, for serving