Prep: 15m
Cook: 3h
Serves: - 28 +
Ingredients
10½ tbsp massaman curry paste 21 cm piece of ginger, minced 21 cloves garlic, minced 3½ tbsp galangal paste 7 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:
5⅗ kg beef, e.g. chuck 3½ tsp cinammon, ground 1¾ tsp cumin, ground 1¾ tsp coriander, ground 21 tbsp paste 3½ litre coconut milk 3½ large onion, wedged 1¾ kg small potatoes, peeled 7 tbsp fish sauce 5¼ tbsp palm sugar 7 tbsp tamarind paste 3½ tbsp peanut butter 10½ tbsp peanuts, unsalted & roasted
Cut 5⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 21 tbsp paste Fry for 3-4 minutes then add 3½ tsp cinammon, ground, 1¾ tsp cumin, ground, 1¾ 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 7 tbsp fish sauce Add 7 tbsp tamarind paste Add 5¼ tbsp palm sugar Add 3½ tbsp peanut butter Simmer for 1.5-2 hours Add 1¾ kg small potatoes, peeled, 10½ tbsp peanuts, unsalted & roasted and 3½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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