Massaman Curry

Ingredients

• Water

  Plain, clean water

  400g

• Beef chuck

  Shoulder clod, top blade, steak, separable lean and fat, trimmed to 0" fat, choice, raw

  700g

• Beef broth soup

  Bouillon, consomme, prepared with equal volume water

  2 cup or 482g

• Bay

  Castella

  2g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  400g

• Anise Star

  Castella

  1g

• Fish sauce

  Ready-to-serve

  1 tbsp or 18g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Potato

  Flesh and skin, raw

  2 potato, large or 738g

• Shallots

  Raw

  7 shallot (medium) or 298g

• Rice

  Long Grain & Wild, with Herb Seasoning - Wegmans

  100g

• Cinnamon

  Spices, ground

  1 tsp or 3g

• Red Thai Curry

  Curry Love

  ⅓ cup or 80g

Directions

1. Lemongrass (see video):
2. Remove reedy outer layers and trim lemongrass per Note 1.
3. Reserve all the trimmings (for beef). Finely chop the white part (for paste.
4. Beef:
5. Place Beef ingredients in a medium saucepan. Liquid should almost cover beef but not completely - if not, add water.
6. Add lemongrass trimmings.
7. Bring to boil over high heat, then reduce heat and simmer gently for 1.5 - 2 hours until beef is fork tender.
8. Remove beef. If there's much more than 1.5 cups liquid, simmer to reduce. Set liquid aside.
9. Char Aromatics (char = flavour!):
10. Place heavy based skillet over high heat until smoking (no oil).
11. Add eschalot, garlic and galangal in skillet. Get a nice char on them, then remove (~1.5 minutes).
12. Add dried chillies into skillet, char 10 seconds or so on each side until charred, then remove.
13. Once cool enough to handle: Grate galangal. Peel garlic. Break chillies in half, shake out seeds and discard.
14. Spice Paste Dried Spices:
15. Wipe the skillet used above or use a clean one. Heat on medium heat, add Spice Paste Dried Spices. Toast for 30 seconds or until they start to smell fragrant - do not let them burn. Immediately transfer into bowl.
16. Curry Paste:
17. Place chillies in food processor. (Note 8) Blitz until finely chopped.
18. Add galangal, finely chopped lemongrass, the toasted Spice Paste Dried Spices, and remaining Spice Paste ingredients, starting with 4 tbsp water. Blitz until smooth - add more water if required.
19. Curry Sauce:
20. Place oil in a pot or large skillet over medium high heat. Add curry paste and cook for 3 minutes until the liquid has cooked out and it's thick and fragrant.
21. Add coconut milk, stir to incorporate.
22. Add cinnamon, star anise and reserved beef braising liquid. Reduce heat to medium and simmer for 3 minutes.
23. Stir in fish sauce, tamarind and sugar, stir.
24. Add potatoes and cook for 7 minutes or until potatoes are tender, turning as required.
25. Add beef and simmer for 2 minutes or until sauce has reduced and thickened.
26. Adjust: saltiness with fish sauce, sour with tamarind and sweet with sugar. The taste should be sweet, salty and sour, with more emphasis on the sweet and sour notes. Top up with a little water if the curry seems too thick
27. Serve over jasmine rice, garnished with peanuts (essential!) plus optional crispy Asian shallots and fresh chillies.
28. (source: https://www.recipetineats.com/massaman-curry/#wprm-recipe-container-30956)