Prep: 15m
Cook: 3h
Serves: - 24 +
Ingredients
9 tbsp massaman curry paste 18 cm piece of ginger, minced 18 cloves garlic, minced 3 tbsp galangal paste 6 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:
4⅘ kg beef, e.g. chuck 3 tsp cinammon, ground 1½ tsp cumin, ground 1½ tsp coriander, ground 18 tbsp paste 3 litre coconut milk 3 large onion, wedged 1½ kg small potatoes, peeled 6 tbsp fish sauce 4½ tbsp palm sugar 6 tbsp tamarind paste 3 tbsp peanut butter 9 tbsp peanuts, unsalted & roasted
Cut 4⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 18 tbsp paste Fry for 3-4 minutes then add 3 tsp cinammon, ground, 1½ tsp cumin, ground, 1½ 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 6 tbsp fish sauce Add 6 tbsp tamarind paste Add 4½ tbsp palm sugar Add 3 tbsp peanut butter Simmer for 1.5-2 hours Add 1½ kg small potatoes, peeled, 9 tbsp peanuts, unsalted & roasted and 3 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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