Prep: 15m
Cook: 3h
Serves: - 25 +
Ingredients
9⅜ tbsp massaman curry paste 18¾ cm piece of ginger, minced 18¾ cloves garlic, minced 3⅛ tbsp galangal paste 6¼ 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:
5 kg beef, e.g. chuck 3⅛ tsp cinammon, ground 1 9/16 tsp cumin, ground 1 9/16 tsp coriander, ground 18¾ tbsp paste 3⅛ litre coconut milk 3⅛ large onion, wedged 1 9/16 kg small potatoes, peeled 6¼ tbsp fish sauce 4 11/16 tbsp palm sugar 6¼ tbsp tamarind paste 3⅛ tbsp peanut butter 9⅜ tbsp peanuts, unsalted & roasted
Cut 5 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 18¾ tbsp paste Fry for 3-4 minutes then add 3⅛ tsp cinammon, ground, 1 9/16 tsp cumin, ground, 1 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 6¼ tbsp fish sauce Add 6¼ tbsp tamarind paste Add 4 11/16 tbsp palm sugar Add 3⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 1 9/16 kg small potatoes, peeled, 9⅜ tbsp peanuts, unsalted & roasted and 3⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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