Prep: 15m
Cook: 3h
Serves: - 21 +
Ingredients
7⅞ tbsp massaman curry paste 15¾ cm piece of ginger, minced 15¾ cloves garlic, minced 2⅝ tbsp galangal paste 5¼ 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:
4⅕ kg beef, e.g. chuck 2⅝ tsp cinammon, ground 1 5/16 tsp cumin, ground 1 5/16 tsp coriander, ground 15¾ tbsp paste 2⅝ litre coconut milk 2⅝ large onion, wedged 1 5/16 kg small potatoes, peeled 5¼ tbsp fish sauce 3 15/16 tbsp palm sugar 5¼ tbsp tamarind paste 2⅝ tbsp peanut butter 7⅞ tbsp peanuts, unsalted & roasted
Cut 4⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 15¾ tbsp paste Fry for 3-4 minutes then add 2⅝ tsp cinammon, ground, 1 5/16 tsp cumin, ground, 1 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 5¼ tbsp fish sauce Add 5¼ tbsp tamarind paste Add 3 15/16 tbsp palm sugar Add 2⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 1 5/16 kg small potatoes, peeled, 7⅞ tbsp peanuts, unsalted & roasted and 2⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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