Prep: 15m
Cook: 3h
Serves: - 15 +
Ingredients
5⅝ tbsp massaman curry paste 11¼ cm piece of ginger, minced 11¼ cloves garlic, minced 1⅞ tbsp galangal paste 3¾ 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:
3 kg beef, e.g. chuck 1⅞ tsp cinammon, ground 15/16 tsp cumin, ground 15/16 tsp coriander, ground 11¼ tbsp paste 1⅞ litre coconut milk 1⅞ large onion, wedged 15/16 kg small potatoes, peeled 3¾ tbsp fish sauce 2 13/16 tbsp palm sugar 3¾ tbsp tamarind paste 1⅞ tbsp peanut butter 5⅝ tbsp peanuts, unsalted & roasted
Cut 3 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 11¼ tbsp paste Fry for 3-4 minutes then add 1⅞ tsp cinammon, ground, 15/16 tsp cumin, ground, 15/16 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 3¾ tbsp fish sauce Add 3¾ tbsp tamarind paste Add 2 13/16 tbsp palm sugar Add 1⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 15/16 kg small potatoes, peeled, 5⅝ tbsp peanuts, unsalted & roasted and 1⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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