Prep: 15m
Cook: 3h
Serves: - 2 +
Ingredients
¾ tbsp massaman curry paste 1½ cm piece of ginger, minced 1½ cloves garlic, minced ¼ tbsp galangal paste ½ 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:
⅖ kg beef, e.g. chuck ¼ tsp cinammon, ground ⅛ tsp cumin, ground ⅛ tsp coriander, ground 1½ tbsp paste ¼ litre coconut milk ¼ large onion, wedged ⅛ kg small potatoes, peeled ½ tbsp fish sauce ⅜ tbsp palm sugar ½ tbsp tamarind paste ¼ tbsp peanut butter ¾ tbsp peanuts, unsalted & roasted
Cut ⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 1½ tbsp paste Fry for 3-4 minutes then add ¼ tsp cinammon, ground, ⅛ tsp cumin, ground, ⅛ 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 ½ tbsp fish sauce Add ½ tbsp tamarind paste Add ⅜ tbsp palm sugar Add ¼ tbsp peanut butter Simmer for 1.5-2 hours Add ⅛ kg small potatoes, peeled, ¾ tbsp peanuts, unsalted & roasted and ¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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