Prep: 15m
Cook: 3h
Serves: - 5 +
Ingredients
1⅞ tbsp massaman curry paste 3¾ cm piece of ginger, minced 3¾ cloves garlic, minced ⅝ tbsp galangal paste 1¼ 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:
1 kg beef, e.g. chuck ⅝ tsp cinammon, ground 5/16 tsp cumin, ground 5/16 tsp coriander, ground 3¾ tbsp paste ⅝ litre coconut milk ⅝ large onion, wedged 5/16 kg small potatoes, peeled 1¼ tbsp fish sauce 15/16 tbsp palm sugar 1¼ tbsp tamarind paste ⅝ tbsp peanut butter 1⅞ tbsp peanuts, unsalted & roasted
Cut 1 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 3¾ tbsp paste Fry for 3-4 minutes then add ⅝ tsp cinammon, ground, 5/16 tsp cumin, ground, 5/16 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 1¼ tbsp fish sauce Add 1¼ tbsp tamarind paste Add 15/16 tbsp palm sugar Add ⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 5/16 kg small potatoes, peeled, 1⅞ tbsp peanuts, unsalted & roasted and ⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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