Prep: 15m
Cook: 3h
Serves: - 30 +
Ingredients
11¼ tbsp massaman curry paste 22½ cm piece of ginger, minced 22½ cloves garlic, minced 3¾ tbsp galangal paste 7½ 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:
6 kg beef, e.g. chuck 3¾ tsp cinammon, ground 1⅞ tsp cumin, ground 1⅞ tsp coriander, ground 22½ tbsp paste 3¾ litre coconut milk 3¾ large onion, wedged 1⅞ kg small potatoes, peeled 7½ tbsp fish sauce 5⅝ tbsp palm sugar 7½ tbsp tamarind paste 3¾ tbsp peanut butter 11¼ tbsp peanuts, unsalted & roasted
Cut 6 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 22½ tbsp paste Fry for 3-4 minutes then add 3¾ tsp cinammon, ground, 1⅞ tsp cumin, ground, 1⅞ 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 7½ tbsp fish sauce Add 7½ tbsp tamarind paste Add 5⅝ tbsp palm sugar Add 3¾ tbsp peanut butter Simmer for 1.5-2 hours Add 1⅞ kg small potatoes, peeled, 11¼ tbsp peanuts, unsalted & roasted and 3¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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