Prep: 15m
Cook: 3h
Serves: - 11 +
Ingredients
4⅛ tbsp massaman curry paste 8¼ cm piece of ginger, minced 8¼ cloves garlic, minced 1⅜ tbsp galangal paste 2¾ 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:
2⅕ kg beef, e.g. chuck 1⅜ tsp cinammon, ground 11/16 tsp cumin, ground 11/16 tsp coriander, ground 8¼ tbsp paste 1⅜ litre coconut milk 1⅜ large onion, wedged 11/16 kg small potatoes, peeled 2¾ tbsp fish sauce 2 1/16 tbsp palm sugar 2¾ tbsp tamarind paste 1⅜ tbsp peanut butter 4⅛ tbsp peanuts, unsalted & roasted
Cut 2⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 8¼ tbsp paste Fry for 3-4 minutes then add 1⅜ tsp cinammon, ground, 11/16 tsp cumin, ground, 11/16 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 2¾ tbsp fish sauce Add 2¾ tbsp tamarind paste Add 2 1/16 tbsp palm sugar Add 1⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 11/16 kg small potatoes, peeled, 4⅛ tbsp peanuts, unsalted & roasted and 1⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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