Prep: 15m
Cook: 3h
Serves: - 6 +
Ingredients
2¼ tbsp massaman curry paste 4½ cm piece of ginger, minced 4½ cloves garlic, minced ¾ tbsp galangal paste 1½ 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:
1⅕ kg beef, e.g. chuck ¾ tsp cinammon, ground ⅜ tsp cumin, ground ⅜ tsp coriander, ground 4½ tbsp paste ¾ litre coconut milk ¾ large onion, wedged ⅜ kg small potatoes, peeled 1½ tbsp fish sauce 1⅛ tbsp palm sugar 1½ tbsp tamarind paste ¾ tbsp peanut butter 2¼ tbsp peanuts, unsalted & roasted
Cut 1⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 4½ tbsp paste Fry for 3-4 minutes then add ¾ tsp cinammon, ground, ⅜ tsp cumin, ground, ⅜ 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 1½ tbsp fish sauce Add 1½ tbsp tamarind paste Add 1⅛ tbsp palm sugar Add ¾ tbsp peanut butter Simmer for 1.5-2 hours Add ⅜ kg small potatoes, peeled, 2¼ tbsp peanuts, unsalted & roasted and ¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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