Prep: 15m
Cook: 3h
Serves: - 20 +
Ingredients
7½ tbsp massaman curry paste 15 cm piece of ginger, minced 15 cloves garlic, minced 2½ tbsp galangal paste 5 stalks lemongrass, minced
Method
Blend ingredients until smooth Add water as needed Use for massaman curry and freeze the rest
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
4 kg beef, e.g. chuck 2½ tsp cinammon, ground 1¼ tsp cumin, ground 1¼ tsp coriander, ground 15 tbsp paste 2½ litre coconut milk 2½ large onion, wedged 1¼ kg small potatoes, peeled 5 tbsp fish sauce 3¾ tbsp palm sugar 5 tbsp tamarind paste 2½ tbsp peanut butter 7½ tbsp peanuts, unsalted & roasted
Cut 4 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 15 tbsp paste Fry for 3-4 minutes then add 2½ tsp cinammon, ground, 1¼ tsp cumin, ground, 1¼ tsp coriander, ground Add half the coconut milk, stir until split Add the beef Add remaining coconut milk and water to just cover the beef Add 5 tbsp fish sauce Add 5 tbsp tamarind paste Add 3¾ tbsp palm sugar Add 2½ tbsp peanut butter Simmer for 1.5-2 hours Add 1¼ kg small potatoes, peeled, 7½ tbsp peanuts, unsalted & roasted and 2½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: