Prep: 15m
Cook: 3h
Serves: - 13 +
Ingredients
4⅞ tbsp massaman curry paste 9¾ cm piece of ginger, minced 9¾ cloves garlic, minced 1⅝ tbsp galangal paste 3¼ 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:
2⅗ kg beef, e.g. chuck 1⅝ tsp cinammon, ground 13/16 tsp cumin, ground 13/16 tsp coriander, ground 9¾ tbsp paste 1⅝ litre coconut milk 1⅝ large onion, wedged 13/16 kg small potatoes, peeled 3¼ tbsp fish sauce 2 7/16 tbsp palm sugar 3¼ tbsp tamarind paste 1⅝ tbsp peanut butter 4⅞ tbsp peanuts, unsalted & roasted
Cut 2⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 9¾ tbsp paste Fry for 3-4 minutes then add 1⅝ tsp cinammon, ground, 13/16 tsp cumin, ground, 13/16 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 3¼ tbsp fish sauce Add 3¼ tbsp tamarind paste Add 2 7/16 tbsp palm sugar Add 1⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 13/16 kg small potatoes, peeled, 4⅞ tbsp peanuts, unsalted & roasted and 1⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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