Thai Massaman Beef Curry

Massaman curry is a classic Thai curry of Muslim origin and traditionally it’s loaded with potatoes. I have simply skipped them and used 2 onions, but you can use radishes, kohlraib or even cucumber instead. If you are short in time, use a ready-made massaman curry paste. This recipe calls for braising beef, however, you can make this with beef ribs, lamb shanks, chicken, pork or even tofu too. Just be sure to adjust the cooking time accordingly. If you are sensitive to peanuts, simply omit them or use cashew nuts instead.
Massaman means "Muslim" and is derived from a now-archaic English term "Mussulman," highlighting its origins as a fusion dish brought by Persian or Malay traders.

Massaman Curry Paste	Beef Curry
20 g Dried red chillies 120 ml Boiling water 1 tbsp Coriander seeds 1 tbsp Cumin seeds ½ tsp Cardamom seeds 5 Cloves 30 g Roasted unsalted peanuts 1 Lemongrass, outer leaves removed and chopped 1 inch Galangal, chopped 1 Red onion, roughly chopped 4 Garlic cloves, roughly chopped 1 tbsp Fish sauce 1/3 tsp Sea salt	1.2 kg Beef chuck roast, cut into 5cm chunks 2 tbsp Coconut oil 2 Onions, cut into wedges 1x400 ml Coconut milk 200-400 ml Beef stock (depends how thick you like the curry) 2 tsp Erythritol 1 tbsp Lime juice 1 tbsp Roasted unsalted peanuts, roughly chopped 1 tbsp Cilantro (or Thai basil)

Place the dried chillies in a heatproof bowl, add the boiling water and set aside to soak.
Toast the coriander, cumin, cardamom, and cloves in a dry frying pan over medium heat until fragrant. Place them together with peanuts in your coffee blender and process into powder.
Drain the chillies and place it into your food processor, along with the chopped emongrass, galangal, red onion, garlic, fish sauce and salt. Blend well, until all the ingredients are finely chopped. Add the spice mixture and blend until the ingredients resemble a paste.
Melt coconut oil a large pan over high heat and brown the diced beef in batches. Remove and set aside.
Lower the heat to medium and add the onion wedges and cook for 5 minutes. Add the curry paste to the pan. Saute for about 5-8 minutes until fragrant.
Return all the beef to the saucepan and stir through the paste. Add the coconut cream, beef stock, and erythritol and simmer partially covered for 1 ½ hours until the beef is meltingly tender. Add radishes at the last ten minutes if you plan to use them. Alternatively you can place it in the oven at about 180C/350F. Turn off the heat and stir in lime juice.
Serve the curry on a bed of caulifower rice if on keto, otherwise, of rice or noodles, with a sprinkling of chopped cilantro or Thai basil and peanuts.