Prep: 15m
Cook: 3h
Serves: - 16 +
Ingredients
6 tbsp massaman curry paste 12 cm piece of ginger, minced 12 cloves garlic, minced 2 tbsp galangal paste 4 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:
3⅕ kg beef, e.g. chuck 2 tsp cinammon, ground 1 tsp cumin, ground 1 tsp coriander, ground 12 tbsp paste 2 litre coconut milk 2 large onion, wedged 1 kg small potatoes, peeled 4 tbsp fish sauce 3 tbsp palm sugar 4 tbsp tamarind paste 2 tbsp peanut butter 6 tbsp peanuts, unsalted & roasted
Cut 3⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 12 tbsp paste Fry for 3-4 minutes then add 2 tsp cinammon, ground, 1 tsp cumin, ground, 1 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 4 tbsp fish sauce Add 4 tbsp tamarind paste Add 3 tbsp palm sugar Add 2 tbsp peanut butter Simmer for 1.5-2 hours Add 1 kg small potatoes, peeled, 6 tbsp peanuts, unsalted & roasted and 2 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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