Kaeng Kàrìi (Yellow Curry with Beef and Potatoes)

Name: Kaeng Kàrìi (Yellow Curry with Beef and Potatoes)
Ingredients: 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; 1 1⁄2 tbsp. kosher salt; 6 stalks lemongrass, trimmed and thinly sliced; 1 1⁄2 lb. beef chuck, trimmed and cut into 2" strips about 1/2" 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 1 1/2" pieces; 2 tbsp. grated palm sugar; 1 tbsp. fish sauce, preferably Tiparos brand; Cooked jasmine rice, for serving

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The dried spices in this complex, coconut-enriched Thai curry from chef Andy Ricker of Pok Pok reveal its South Asian origins. Ricker's advice: "Follow the recipe exactly the first time, then adjust...

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