Beef Massaman Curry Recipe

Name: Beef Massaman Curry Recipe
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Cuisine: Asian, Thai
Ingredients: 1 chopped red onion; 3 mild red chillies (roughly chopped (or use fewer chillies, depending on how hot you like it) - I use Fresno chillies); 2 tsp ground coriander; 2 tsp cumin; 1/2 tsp ground cinnamon; 1/2 tsp white pepper; 3 cloves garlic (peeled); 2 sticks of lemongrass (outer leaves removed, softer inside chopped finely (or replace with 2 tsp lemongrass paste)); 1 tsp minced ginger; 1 tsp shrimp paste (optional, also it's generally gluten-free, but best to check); 3 tsp fish sauce (make sure it's a gluten-free brand if needed); 1 tsp brown sugar; small bunch fresh coriander/cilantro stalks; 1/2 tsp salt; 2 tbsp vegetable oil; 1.5 tbsp cornflour ((cornstarch)); 1 kg (2.2 lbs) braising beef (beef chuck) (chopped into chunks); 1/4 tsp salt; 1/4 tsp freshly ground black pepper; 400 ml (1 2/3 cups) beef stock (2 stock cubes with water is fine, use kallo beef bouillon cubes for gluten-free); 400 g (14 oz) can coconut milk (it's usually gluten-free, but double check); 500 g (1.1 lbs) baby new potatoes ((slice any bigger ones in half)); juice of 1 lime; boiled rice; chopped fresh coriander (cilantro); chopped red chillies; lime wedges