Prep: 15m
Cook: 3h
Serves: - 31 +
Ingredients
11⅝ tbsp massaman curry paste 23¼ cm piece of ginger, minced 23¼ cloves garlic, minced 3⅞ tbsp galangal paste 7¾ 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:
6⅕ kg beef, e.g. chuck 3⅞ tsp cinammon, ground 1 15/16 tsp cumin, ground 1 15/16 tsp coriander, ground 23¼ tbsp paste 3⅞ litre coconut milk 3⅞ large onion, wedged 1 15/16 kg small potatoes, peeled 7¾ tbsp fish sauce 5 13/16 tbsp palm sugar 7¾ tbsp tamarind paste 3⅞ tbsp peanut butter 11⅝ tbsp peanuts, unsalted & roasted
Cut 6⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 23¼ tbsp paste Fry for 3-4 minutes then add 3⅞ tsp cinammon, ground, 1 15/16 tsp cumin, ground, 1 15/16 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 7¾ tbsp fish sauce Add 7¾ tbsp tamarind paste Add 5 13/16 tbsp palm sugar Add 3⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 1 15/16 kg small potatoes, peeled, 11⅝ tbsp peanuts, unsalted & roasted and 3⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: