Prep: 15m
Cook: 3h
Serves: - 4 +
Ingredients
1½ tbsp massaman curry paste 3 cm piece of ginger, minced 3 cloves garlic, minced ½ tbsp galangal paste 1 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:
⅘ kg beef, e.g. chuck ½ tsp cinammon, ground ¼ tsp cumin, ground ¼ tsp coriander, ground 3 tbsp paste ½ litre coconut milk ½ large onion, wedged ¼ kg small potatoes, peeled 1 tbsp fish sauce ¾ tbsp palm sugar 1 tbsp tamarind paste ½ tbsp peanut butter 1½ tbsp peanuts, unsalted & roasted
Cut ⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 3 tbsp paste Fry for 3-4 minutes then add ½ tsp cinammon, ground, ¼ tsp cumin, ground, ¼ 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 1 tbsp fish sauce Add 1 tbsp tamarind paste Add ¾ tbsp palm sugar Add ½ tbsp peanut butter Simmer for 1.5-2 hours Add ¼ kg small potatoes, peeled, 1½ tbsp peanuts, unsalted & roasted and ½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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