1. To make the dough, preheat the oven to 175°C.
2. Soak the peppers in lukewarm water for 10 minutes. Remove and dry on a cloth.
3. Spread the chiles, garlic, lemongrass, shallot and galangal on a baking sheet and roast for 8-10 minutes.
4. In a wok, add vegetable oil and sauté bay leaves, cinnamon, pepper, coriander seeds and cumin for 4-5 minutes.
5. In a mortar or blender, mash the roasted herbs and roots. Then add the fried spices and turmeric and continue pounding into a fine paste, adding salt to taste. Add the shrimp paste at the end, if using, and mix well.
6. To make the massaman nuea, boil the beef cubes in the coconut milk for 15 to 20 minutes.
7. In a frying pan, heat 1 tablespoon of corn oil and fry the massaman paste until fragrant. Add coconut milk and beef cubes, peanuts, star anise, onion and potato and simmer for 15 minutes.
8. Check seasoning and add palm sugar, fish sauce and tamarind juice. Remove from fire.
9. In a separate skillet, sauté the shallot until crispy.
10. Garnish the curry with coconut cream and crispy fried shallot. Let stand for half an hour to enhance flavor, then reheat and serve with jasmine rice.
Recipe courtesy of Benjarong, Dusit Thani Dubai
Image Courtesy: Shutterstock