Prep: 15m
Cook: 3h
Serves: - 3 +
Ingredients
1⅛ tbsp massaman curry paste 2¼ cm piece of ginger, minced 2¼ cloves garlic, minced ⅜ tbsp galangal paste ¾ 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:
⅗ kg beef, e.g. chuck ⅜ tsp cinammon, ground 3/16 tsp cumin, ground 3/16 tsp coriander, ground 2¼ tbsp paste ⅜ litre coconut milk ⅜ large onion, wedged 3/16 kg small potatoes, peeled ¾ tbsp fish sauce 9/16 tbsp palm sugar ¾ tbsp tamarind paste ⅜ tbsp peanut butter 1⅛ tbsp peanuts, unsalted & roasted
Cut ⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 2¼ tbsp paste Fry for 3-4 minutes then add ⅜ tsp cinammon, ground, 3/16 tsp cumin, ground, 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 ¾ tbsp fish sauce Add ¾ tbsp tamarind paste Add 9/16 tbsp palm sugar Add ⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 3/16 kg small potatoes, peeled, 1⅛ tbsp peanuts, unsalted & roasted and ⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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