Prep: 15m
Cook: 3h
Serves: - 10 +
Ingredients
3¾ tbsp massaman curry paste 7½ cm piece of ginger, minced 7½ cloves garlic, minced 1¼ tbsp galangal paste 2½ 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:
2 kg beef, e.g. chuck 1¼ tsp cinammon, ground ⅝ tsp cumin, ground ⅝ tsp coriander, ground 7½ tbsp paste 1¼ litre coconut milk 1¼ large onion, wedged ⅝ kg small potatoes, peeled 2½ tbsp fish sauce 1⅞ tbsp palm sugar 2½ tbsp tamarind paste 1¼ tbsp peanut butter 3¾ tbsp peanuts, unsalted & roasted
Cut 2 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 7½ tbsp paste Fry for 3-4 minutes then add 1¼ tsp cinammon, ground, ⅝ tsp cumin, ground, ⅝ 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 2½ tbsp fish sauce Add 2½ tbsp tamarind paste Add 1⅞ tbsp palm sugar Add 1¼ tbsp peanut butter Simmer for 1.5-2 hours Add ⅝ kg small potatoes, peeled, 3¾ tbsp peanuts, unsalted & roasted and 1¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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