Massaman Curry with Beef
Massaman Curry with Beef
Rating: (1 rated)
Recipe Yield: Serves 4
Preparation

For the massaman curry paste:
1 tablespoon whole coriander seeds, or ground coriander
1 teaspoon whole cumin seeds, or ground cumin
4 to 5 green cardamoms pods, or 1/2 teaspoon ground cardamom
4 to 5 whole cloves, 1/4 teaspoon ground cloves
1 whole star anise
1-inch piece cinnamon, or 1/4 teaspoon ground cinnamon
1/2 teaspoon whole white peppercorns, or ground pepper
1/4 teaspoon grated nutmeg
1/4 teaspoon salt
5 to 6 dried hot red Thai chilies, soaked in warm water for about 15 minutes and drained
2 lemongrass stalks, tender hearts only
4 to 5 lime leaves, backbone removed and finely shredded
1-inch piece galangal, peeled and finely chopped
2 medium shallots, chopped
1/4 cup chopped coriander stalks (or roots, if you can find them)
6 garlic cloves, chopped
1/2 tablespoon shrimp paste

For the braise:
1 pound beef chuck roast, cut into large bite-sized chunks
1 cup coconut milk
1 cup chicken or beef stock

For the curry:
1 tablespoon coconut or neutral oil
4 tablespoons massaman curry paste (Mae Ploy, or similar, or homemade)
1/2 cup coconut milk, stirred
2 large potatoes, cut into bite-sized chunks
1/4 teaspoon tamarind paste (or 1 tablespoon tamarind water), plus more to taste
Sugar, to taste
Fish sauce, to taste
1/2 cup dry-roasted peanuts

Make the curry paste: Dry-roast the coriander, cumin, cardamom, cloves, star anise, cinnamon, and peppercorns, one at a time, in a skillet over medium-high heat for about 30 seconds each or until each spice is fragrant. Transfer each spice to a spice grinder when toasted. Allow the spices to cool then blend to a fine powder. Add the grated nutmeg.

Pound the rest of the ingredients in a mortar and pestle with a little salt, adding each ingredient one by one, until they form a fine paste. Add the spice mix and mix to combine. Alternatively, use a blender to make the curry paste, blending in bursts until a paste is formed.

Transfer the paste to a covered container until ready to use. It will keep in the fridge for a few weeks.

Braise the beef: Place the beef in a heavy Dutch oven or other heavy-bottomed pot with a lid. Pour the coconut milk and stock over top. Bring to a gentle simmer over medium-high heat, then turn the heat down and cover. Braise on very low heat for 1 1/2 to 2 hours, until the beef is tender and just holding its shape. You can also cover the pot tightly and place it in a 275°F oven for about 2 hours, or until

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