Low Sodium Whole30 Massaman Curry

Total time1 hr 30 min

Prep time25 min

Cook time1 hr 5 min

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Ingredients

4 servings

For the Massaman paste

3 dried red chilies (such as guajillo or dried thai chilies), stems and seeds removed
Pepper Chili Fresno Peppers Holland Long Red Chili - 0.25 Lb Peppers Chili Thai Mesilla Valley Hot Red Chile Pods 8Oz Lucinda's Red Fresno Chili Peppers
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3 tbsp warm water
4 shallots, roughly chopped
4 cloves garlic, roughly chopped
1 stalk lemongrass, tender inner part only, thinly sliced
1 tbsp fresh ginger, peeled and roughly chopped
1 tsp ground coriander
1 tsp ground cumin
½ tsp ground cinnamon
¼ tsp ground cardamom
¼ tsp black pepper
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the curry

1.5 lbs beef chuck, cut into 1.5-inch cubes
2 tbsp coconut oil
1 can (13.5 oz) full-fat coconut milk
1 cup chicken broth
1 lb yukon gold potatoes, peeled and cut into 1.5-inch chunks
2 tbsp fish sauce
1 tbsp tamarind paste
2 bay leaves
½ cup raw cashews
1 tbsp fresh lime juice

For serving

fresh cilantro, roughly torn (optional)
lime wedges (optional)

Instructions

1
Place the dried chilies in a small bowl, cover with the warm water, and soak for 10 minutes until softened. Drain, reserving the soaking liquid.
2
Toast the cashews in a dry skillet over medium heat, stirring frequently, for 3–4 minutes until golden and fragrant. Transfer to a plate and set aside.

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