Massaman Beef Curry
by Maya Lindqvist
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
- ≈ 11 glemongrass, bottom half of the stalk only
- ≈ 12 ggalangal
- 6 gcilantro roots
- ≈ 17 ggarlic
- ≈ 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
- 30 gtamarind paste (tamarind concentrate)
- ≈ 75 glarge onion
- 300 glarge white-fleshed sweet potato
- ≈ 36 groasted peanuts
- steamed jasmine rice, for serving