Prep: 15m
Cook: 3h
Serves: - 27 +
Ingredients
10⅛ tbsp massaman curry paste 20¼ cm piece of ginger, minced 20¼ cloves garlic, minced 3⅜ tbsp galangal paste 6¾ 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:
5⅖ kg beef, e.g. chuck 3⅜ tsp cinammon, ground 1 11/16 tsp cumin, ground 1 11/16 tsp coriander, ground 20¼ tbsp paste 3⅜ litre coconut milk 3⅜ large onion, wedged 1 11/16 kg small potatoes, peeled 6¾ tbsp fish sauce 5 1/16 tbsp palm sugar 6¾ tbsp tamarind paste 3⅜ tbsp peanut butter 10⅛ tbsp peanuts, unsalted & roasted
Cut 5⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 20¼ tbsp paste Fry for 3-4 minutes then add 3⅜ tsp cinammon, ground, 1 11/16 tsp cumin, ground, 1 11/16 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 6¾ tbsp fish sauce Add 6¾ tbsp tamarind paste Add 5 1/16 tbsp palm sugar Add 3⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 1 11/16 kg small potatoes, peeled, 10⅛ tbsp peanuts, unsalted & roasted and 3⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: