Spicy Beef Curry

Ingredients

• ¹/₃ cup salted roasted peanuts
• 1 ½ cups fish sauce (such as nam pla or nuoc nam)
• 25 long fresh cilantro stems
• 6 cups unsweetened coconut milk
• 1 ½ teaspoons coriander seeds
• 3 whole cloves
• 10 small dried red chiles (such as chiles de rbol)
• + 21 more ingredients
• • 1 1 1/2-inch piece fresh galangal or peeled fresh ginger
  • 2 1-pound pieces beef shank (each about 2 inches thick)
  • 1 teaspoon fleur de sel or coarse kosher salt
  • 1 1 1/2-inch piece cinnamon stick
  • 1 teaspoon cumin seeds
  • ¹/₈ teaspoon cardamom seeds
  • ¾ cup water
  • 6 garlic cloves
  • 1 ½ tablespoons lemongrass
  • 1 long mild yellow chile (such as banana chile)
  • 4 tablespoons vegetable oil
  • 3 tablespoons coconut cream
  • ¾ cup fresh cilantro leaves
  • ¹/₃ cup whole salted roasted peanuts
  • 1 whole star anise
  • ¼ cup fresh tangerine or tangelo juice
  • ¹/₃ cup palm sugar
  • 2 4-inch-long bottoms of lemongrass stalks
  • ½ teaspoon ground mace
  • 25 long fresh cilantro stems
  • 1 medium red onion

Combine first 6 ingredients in medium bowl. Add cold water to cover, then drain. Place spices in large wok or skillet. Dry-roast over medium-low heat until dry and fragrant, stirring constantly, about 10 minutes. Transfer mixture to spice grinder. Add salt and mace; grind to fine powder. DO AHEAD...

View full recipe at Epicurious