Prep: 15m
Cook: 3h
Serves: - 12 +
Ingredients
4½ tbsp massaman curry paste 9 cm piece of ginger, minced 9 cloves garlic, minced 1½ tbsp galangal paste 3 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:
2⅖ kg beef, e.g. chuck 1½ tsp cinammon, ground ¾ tsp cumin, ground ¾ tsp coriander, ground 9 tbsp paste 1½ litre coconut milk 1½ large onion, wedged ¾ kg small potatoes, peeled 3 tbsp fish sauce 2¼ tbsp palm sugar 3 tbsp tamarind paste 1½ tbsp peanut butter 4½ tbsp peanuts, unsalted & roasted
Cut 2⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 9 tbsp paste Fry for 3-4 minutes then add 1½ tsp cinammon, ground, ¾ tsp cumin, ground, ¾ 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 3 tbsp fish sauce Add 3 tbsp tamarind paste Add 2¼ tbsp palm sugar Add 1½ tbsp peanut butter Simmer for 1.5-2 hours Add ¾ kg small potatoes, peeled, 4½ tbsp peanuts, unsalted & roasted and 1½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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