Massaman Curry

recipetineats.com

Tracey Aslin

subheading: SPICE PASTE:

1 lemongrass (Note 1)

6 dried red Asian chillis (not Thai! Note 2)

4 eschallots , peeled (Note 3)

5 cloves garlic , unpeeled

3 cm / 2.25″ galangal piece , peeled, cut into ¾ cm / ½″ slices (Note 4)

4 to 6 tbsp water

subheading: SPICE PASTE DRIED SPICES:

½ tsp ground cloves

¾ tsp cumin

⅛ tsp ground nutmeg

¾ tsp coriander

½ tsp cardamom

½ tsp cinnamon

subheading: BEEF:

700 g / 1.4lb beef chuck , cut into 4cm / 2.5″ cubes (Note 5)

500 ml / 2 cups beef broth , low sodium

2 bay leaves

subheading: CURRY SAUCE:

¼ cup / 65 ml vegetable oil

400 ml / 14 oz coconut milk (full fat, 1 can)

1 cinnamon quill

1 star anise

1 tsp tamarind paste/puree (Note 6)

1 tbsp fish sauce

1 tbsp white sugar

2 medium-small potatoes , peeled and cut into 2.5cm / 1″ pieces

subheading: GARNISH & SERVING:

3 tbsp peanuts , roughly chopped

Finely sliced red chilli (optional)

Asian fried shallots (optional, Note 7)

Steamed jasmine rice

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