Prep: 15m
Cook: 3h
Serves: - 23 +
Ingredients
8⅝ tbsp massaman curry paste 17¼ cm piece of ginger, minced 17¼ cloves garlic, minced 2⅞ tbsp galangal paste 5¾ 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:
4⅗ kg beef, e.g. chuck 2⅞ tsp cinammon, ground 1 7/16 tsp cumin, ground 1 7/16 tsp coriander, ground 17¼ tbsp paste 2⅞ litre coconut milk 2⅞ large onion, wedged 1 7/16 kg small potatoes, peeled 5¾ tbsp fish sauce 4 5/16 tbsp palm sugar 5¾ tbsp tamarind paste 2⅞ tbsp peanut butter 8⅝ tbsp peanuts, unsalted & roasted
Cut 4⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 17¼ tbsp paste Fry for 3-4 minutes then add 2⅞ tsp cinammon, ground, 1 7/16 tsp cumin, ground, 1 7/16 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 5¾ tbsp fish sauce Add 5¾ tbsp tamarind paste Add 4 5/16 tbsp palm sugar Add 2⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 1 7/16 kg small potatoes, peeled, 8⅝ tbsp peanuts, unsalted & roasted and 2⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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