Prep: 15m
Cook: 3h
Serves: - 14 +
Ingredients
5¼ tbsp massaman curry paste 10½ cm piece of ginger, minced 10½ cloves garlic, minced 1¾ tbsp galangal paste 3½ 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:
2⅘ kg beef, e.g. chuck 1¾ tsp cinammon, ground ⅞ tsp cumin, ground ⅞ tsp coriander, ground 10½ tbsp paste 1¾ litre coconut milk 1¾ large onion, wedged ⅞ kg small potatoes, peeled 3½ tbsp fish sauce 2⅝ tbsp palm sugar 3½ tbsp tamarind paste 1¾ tbsp peanut butter 5¼ tbsp peanuts, unsalted & roasted
Cut 2⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 10½ tbsp paste Fry for 3-4 minutes then add 1¾ tsp cinammon, ground, ⅞ tsp cumin, ground, ⅞ 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 3½ tbsp fish sauce Add 3½ tbsp tamarind paste Add 2⅝ tbsp palm sugar Add 1¾ tbsp peanut butter Simmer for 1.5-2 hours Add ⅞ kg small potatoes, peeled, 5¼ tbsp peanuts, unsalted & roasted and 1¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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