Massaman Beef Curry

Ingredients

• 4 pcs Garlic
• 0.5 tsp White Pepper
• 2 tbsp Fish Sauce
• 4 pcs Dried Red Chili
• 1 pcs Lemongrass
• 15 g Galangal
• 1 tsp Shrimp Paste
• 2 tsp Coriander Seeds
• 1 tsp Cumin Seeds
• 1 pcs Cinnamon Stick
• 3 pcs Cardamom Pods
• 2 pcs Potato
• 1 tbsp Palm Sugar
• 2 tsp Tamarind Paste
• 30 g Roasted Peanuts
• 8 pcs Thai Basil
• 1 pcs Lime
• 1 tbsp Neutral Oil
• 0.75 tsp Salt
• 400 g Beef Chuck
• 400 ml Coconut Milk
• 2 pcs Shallot

Method

1. In a mortar and pestle, pound {coriander_seeds}, {cumin_seeds}, and {white_pepper} until fine. Add {dried_red_chili}, then pound in {lemongrass}, {galangal}, {shallot}, {garlic}, and {shrimp_paste} from hardest to wettest until a mostly smooth, fragrant paste forms.
2. Pat {beef_chuck} dry so it browns instead of steams. Heat a heavy pot over medium-high heat with {neutral_oil}, season {beef_chuck} with {salt}, and sear in a single layer for deep color on all sides, working in batches if needed.
3. Lower to medium heat in the same pot, add the thick cream from {coconut_milk}, and cook until the oil splits. Fry the pounded paste from the mortar until darkened and very fragrant, then add {cinnamon_stick} and {cardamom_pods} and bloom briefly. Return {beef_chuck} to the pot, add the remaining {coconut_milk}, {fish_sauce}, {palm_sugar}, {tamarind_paste}, and a pinch more {salt}, stirring to dissolve and balance sweet, sour, salty, and spice.
4. Bring the curry to a gentle simmer over low heat, cover partially, and cook until {beef_chuck} is nearly fork-tender and the sauce has reduced slightly.
5. Add {potato} to the pot, keep at a gentle simmer, and cook until the {potato} is tender and {beef_chuck} yields easily to a spoon. Taste and adjust with more {fish_sauce}, {palm_sugar}, or {tamarind_paste} until the curry tastes rounded and lively.
6. Lightly crush {roasted_peanuts} so they stay chunky for texture.
7. Turn off the heat, rest the curry briefly, then stir in most of the {roasted_peanuts}. Tear in {thai_basil} if using and squeeze in {lime} to brighten the rich sauce just before serving.
8. Spoon the curry into warm bowls and scatter over the remaining {roasted_peanuts} for crunch.