Prep: 15m
Cook: 3h
Serves: - 26 +
Ingredients
9¾ tbsp massaman curry paste 19½ cm piece of ginger, minced 19½ cloves garlic, minced 3¼ tbsp galangal paste 6½ 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:
5⅕ kg beef, e.g. chuck 3¼ tsp cinammon, ground 1⅝ tsp cumin, ground 1⅝ tsp coriander, ground 19½ tbsp paste 3¼ litre coconut milk 3¼ large onion, wedged 1⅝ kg small potatoes, peeled 6½ tbsp fish sauce 4⅞ tbsp palm sugar 6½ tbsp tamarind paste 3¼ tbsp peanut butter 9¾ tbsp peanuts, unsalted & roasted
Cut 5⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 19½ tbsp paste Fry for 3-4 minutes then add 3¼ tsp cinammon, ground, 1⅝ tsp cumin, ground, 1⅝ 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 6½ tbsp fish sauce Add 6½ tbsp tamarind paste Add 4⅞ tbsp palm sugar Add 3¼ tbsp peanut butter Simmer for 1.5-2 hours Add 1⅝ kg small potatoes, peeled, 9¾ tbsp peanuts, unsalted & roasted and 3¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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