Massaman Curry

Ingredients

• 0.5 ounces dried red chilies – stems and most seeds removed, soaked until pliable
• 1 tbsp coriander seeds – dry-toasted
• 1 tsp cumin seeds – dry-toasted
• 0.5 tsp white peppercorns – dry-toasted
• 2 stalks lemongrass – tender inner parts thinly sliced
• 1 ounces galangal – thinly sliced
• 4 each shallots – chopped
• 8 cloves garlic – chopped
• 1 tsp makrut lime zest – finely grated
• 0.5 tsp ground cinnamon
• 0.25 tsp ground nutmeg
• 1 tsp shrimp paste
• 0.5 tsp kosher salt
• 28 ounces coconut milk – unsweetened, well-chilled before opening
• 1 tbsp vegetable oil
• 2 pounds beef chuck – cut into 1.5-inch cubes
• 1 cups water
• 1 each cinnamon stick
• 4 each green cardamom pods – lightly crushed
• 4 each whole cloves
• 2 each bay leaves
• 1.25 pounds yellow potatoes – peeled and cut into 1.5-inch chunks
• 2 each yellow onions – cut into wedges
• 2 tbsp tamarind paste
• 3 tbsp fish sauce
• 2 tbsp palm sugar – finely chopped or packed
• 0.5 cups roasted unsalted peanuts – roughly chopped
• jasmine rice – cooked (for serving)

Instructions

1. Soak the dried red chilies in hot water until pliable, about 15 minutes, then drain.
2. Dry-toast the coriander seeds, cumin seeds, and white peppercorns in a small skillet over medium heat, shaking often, until fragrant, 2–3 minutes; let cool, then grind to a fine powder with a mortar and pestle or spice grinder.
3. Make the massaman curry paste: Pound or blend the soaked chilies, lemongrass, galangal, shallots, garlic, makrut lime zest, ground cinnamon, ground nutmeg, shrimp paste, kosher salt, and the ground toasted spices into a smooth, cohesive paste, adding a spoonful of water only as needed to help it come together.
4. Without shaking the cans, open the coconut milk and spoon off about 0.5 cup of the thick coconut cream from the top; reserve the remaining coconut milk separately.
5. Heat the vegetable oil and the reserved coconut cream in a heavy pot over medium heat, stirring, until the cream splits and shiny oil beads form, 3–5 minutes.
6. Add all of the curry paste and fry, stirring constantly, until aromatic and the oil separates from the paste, 3–5 minutes.
7. Add the beef chuck and cook, stirring to coat in the paste, until the surfaces lose their raw color, 5–7 minutes.
8. Pour in the remaining coconut milk and the water; add the cinnamon stick, green cardamom pods, whole cloves, and bay leaves. Bring to a gentle simmer, cover, and cook over low heat until the beef is tender when pierced, 60–75 minutes, adjusting the heat to maintain a quiet bubble.
9. Stir in the yellow potatoes and yellow onions, re-cover partially, and simmer until the potatoes are tender and the beef is very tender, 20–30 minutes, stirring once or twice to prevent sticking.
10. Add the tamarind paste, fish sauce, palm sugar, and roasted unsalted peanuts. Simmer 5 minutes more, then taste and adjust the balance—add a little more fish sauce for salt, palm sugar for sweetness, or tamarind for tang as needed.
11. Let the curry rest off the heat for 10 minutes; discard the cinnamon stick, cardamom pods, cloves, and bay leaves if desired. Serve hot with jasmine rice.