Prep: 15m
Cook: 3h
Serves: - 19 +
Ingredients
7⅛ tbsp massaman curry paste 14¼ cm piece of ginger, minced 14¼ cloves garlic, minced 2⅜ tbsp galangal paste 4¾ 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:
3⅘ kg beef, e.g. chuck 2⅜ tsp cinammon, ground 1 3/16 tsp cumin, ground 1 3/16 tsp coriander, ground 14¼ tbsp paste 2⅜ litre coconut milk 2⅜ large onion, wedged 1 3/16 kg small potatoes, peeled 4¾ tbsp fish sauce 3 9/16 tbsp palm sugar 4¾ tbsp tamarind paste 2⅜ tbsp peanut butter 7⅛ tbsp peanuts, unsalted & roasted
Cut 3⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 14¼ tbsp paste Fry for 3-4 minutes then add 2⅜ tsp cinammon, ground, 1 3/16 tsp cumin, ground, 1 3/16 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 4¾ tbsp fish sauce Add 4¾ tbsp tamarind paste Add 3 9/16 tbsp palm sugar Add 2⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 1 3/16 kg small potatoes, peeled, 7⅛ tbsp peanuts, unsalted & roasted and 2⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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