Prep: 15m
Cook: 3h
Serves: - 1208 +
Ingredients
453 tbsp massaman curry paste 906 cm piece of ginger, minced 906 cloves garlic, minced 151 tbsp galangal paste 302 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:
241⅗ kg beef, e.g. chuck 151 tsp cinammon, ground 75½ tsp cumin, ground 75½ tsp coriander, ground 906 tbsp paste 151 litre coconut milk 151 large onion, wedged 75½ kg small potatoes, peeled 302 tbsp fish sauce 226½ tbsp palm sugar 302 tbsp tamarind paste 151 tbsp peanut butter 453 tbsp peanuts, unsalted & roasted
Cut 241⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 906 tbsp paste Fry for 3-4 minutes then add 151 tsp cinammon, ground, 75½ tsp cumin, ground, 75½ 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 302 tbsp fish sauce Add 302 tbsp tamarind paste Add 226½ tbsp palm sugar Add 151 tbsp peanut butter Simmer for 1.5-2 hours Add 75½ kg small potatoes, peeled, 453 tbsp peanuts, unsalted & roasted and 151 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: