Prep: 15m
Cook: 3h
Serves: - 9 +
Ingredients
3⅜ tbsp massaman curry paste 6¾ cm piece of ginger, minced 6¾ cloves garlic, minced 1⅛ tbsp galangal paste 2¼ 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:
1⅘ kg beef, e.g. chuck 1⅛ tsp cinammon, ground 9/16 tsp cumin, ground 9/16 tsp coriander, ground 6¾ tbsp paste 1⅛ litre coconut milk 1⅛ large onion, wedged 9/16 kg small potatoes, peeled 2¼ tbsp fish sauce 1 11/16 tbsp palm sugar 2¼ tbsp tamarind paste 1⅛ tbsp peanut butter 3⅜ tbsp peanuts, unsalted & roasted
Cut 1⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 6¾ tbsp paste Fry for 3-4 minutes then add 1⅛ tsp cinammon, ground, 9/16 tsp cumin, ground, 9/16 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 2¼ tbsp fish sauce Add 2¼ tbsp tamarind paste Add 1 11/16 tbsp palm sugar Add 1⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 9/16 kg small potatoes, peeled, 3⅜ tbsp peanuts, unsalted & roasted and 1⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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