Kaeng Kàrìi Yellow Curry With Beef And Potatoes

Ingredients

• FOR THE PASTE:
• 6 small Asian shallots or 2 medium regular shallots, unpeeled
• 2 small heads garlic, unpeeled
• 1 3"-piece galangal, peeled and thinly sliced
• 1 2"-piece ginger, peeled and thinly sliced
• 1 tsp. coriander seeds
• 20 dried red Thai chiles or chiles de árbol, stemmed and roughly chopped
• 2 tbsp. ground turmeric
• 2 tbsp. mild curry powder
• 2 tbsp. roughly chopped cilantro root or stems
• 2 tbsp. shrimp paste, preferably Trachang brand
• 1½ tbsp. kosher salt
• 6 stalks lemongrass, trimmed and thinly sliced
• FOR THE CURRY:
• 1½ lb. beef chuck, trimmed and cut into 2" strips about ½" thick
• 3 cups coconut milk, preferably UHT from a carton
• 1 cup coconut cream, preferably UHT from a carton
• 10 small Asian shallots, halved, or 3 medium regular shallots, quartered
• 3 large Yukon gold potatoes, peeled and cut into 1½" pieces
• 2 tbsp. grated palm sugar
• 1 tbsp. fish sauce, preferably Tiparos brand
• Cooked jasmine rice, for serving

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