Prep: 15m
Cook: 3h
Serves: - 22 +
Ingredients
8¼ tbsp massaman curry paste 16½ cm piece of ginger, minced 16½ cloves garlic, minced 2¾ tbsp galangal paste 5½ 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:
4⅖ kg beef, e.g. chuck 2¾ tsp cinammon, ground 1⅜ tsp cumin, ground 1⅜ tsp coriander, ground 16½ tbsp paste 2¾ litre coconut milk 2¾ large onion, wedged 1⅜ kg small potatoes, peeled 5½ tbsp fish sauce 4⅛ tbsp palm sugar 5½ tbsp tamarind paste 2¾ tbsp peanut butter 8¼ tbsp peanuts, unsalted & roasted
Cut 4⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 16½ tbsp paste Fry for 3-4 minutes then add 2¾ tsp cinammon, ground, 1⅜ tsp cumin, ground, 1⅜ 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 5½ tbsp fish sauce Add 5½ tbsp tamarind paste Add 4⅛ tbsp palm sugar Add 2¾ tbsp peanut butter Simmer for 1.5-2 hours Add 1⅜ kg small potatoes, peeled, 8¼ tbsp peanuts, unsalted & roasted and 2¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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