Massaman Curry

• 1 lb short ribs or other protein
• 3 1/2 cup coconut milk
• 5-6 tbs massaman paste (below)
• 2-3 tbs fish sauce
• 3 tbs palm sugar, chopped

• ​3 tbs tamarind juice
• 1 large white-flesh sweet potato, chunks
• small onion, chopped
• 1/4 cup roasted peanuts

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1. In one pot, heat oil very hot and brown protein
2. Add 1/2 cup of coconut milk and enough milk to submerge protein 
3. Stir in 1 tbs curry paste, 1 tbs fish sauce, and bring to simmer
   
   
4. In other pot, bring 1 cup coconut milk to a boil and reduce 
5. Saute remaining curry paste in milk until oil starts to sizzle around edges, stirring constantly
6. Stir in remaining 2 cup coconut milk to dissolve paste 
7. Stir in fish sauce, palm sugar and tamarind
8. Add protein, onion, potato, and peanuts to the curry
9. Add cooking liquid to the curry 
10. Gently simmer until potatoes are tender 
11. Adjust seasoning with fish sauce, sugar or tamarind and serve with jasmine rice

Curry Paste:

• ​1 tsp coriander seeds, toasted
• 1 tsp cumin seeds, toasted
• 1/4 tsp white peppercorns
• 3/4 tsp cinnamon, ground
• 1/4 tsp cloves, ground
• 1/8 tsp nutmeg, ground
• 1/4 tsp cardamom, ground​

• mild red chilies, dried & deseeded
• 1 tsp salt
• 1/4 cup shallots, chopped
• 1/6 cup lemongrass (bottom), chopped
• 1/8 cup galangal, chopped
• 2 cilantro roots
• 2 tbs garlic, chopped
• 1 tsp fermented shrimp paste (gapi)