Prep: 15m
Cook: 3h
Serves: - 8 +
Ingredients
3 tbsp massaman curry paste 6 cm piece of ginger, minced 6 cloves garlic, minced 1 tbsp galangal paste 2 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:
1⅗ kg beef, e.g. chuck 1 tsp cinammon, ground ½ tsp cumin, ground ½ tsp coriander, ground 6 tbsp paste 1 litre coconut milk 1 large onion, wedged ½ kg small potatoes, peeled 2 tbsp fish sauce 1½ tbsp palm sugar 2 tbsp tamarind paste 1 tbsp peanut butter 3 tbsp peanuts, unsalted & roasted
Cut 1⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 6 tbsp paste Fry for 3-4 minutes then add 1 tsp cinammon, ground, ½ tsp cumin, ground, ½ 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 2 tbsp fish sauce Add 2 tbsp tamarind paste Add 1½ tbsp palm sugar Add 1 tbsp peanut butter Simmer for 1.5-2 hours Add ½ kg small potatoes, peeled, 3 tbsp peanuts, unsalted & roasted and 1 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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