Prep: 15m
Cook: 3h
Serves: - 33 +
Ingredients
12⅜ tbsp massaman curry paste 24¾ cm piece of ginger, minced 24¾ cloves garlic, minced 4⅛ tbsp galangal paste 8¼ 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:
6⅗ kg beef, e.g. chuck 4⅛ tsp cinammon, ground 2 1/16 tsp cumin, ground 2 1/16 tsp coriander, ground 24¾ tbsp paste 4⅛ litre coconut milk 4⅛ large onion, wedged 2 1/16 kg small potatoes, peeled 8¼ tbsp fish sauce 6 3/16 tbsp palm sugar 8¼ tbsp tamarind paste 4⅛ tbsp peanut butter 12⅜ tbsp peanuts, unsalted & roasted
Cut 6⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 24¾ tbsp paste Fry for 3-4 minutes then add 4⅛ tsp cinammon, ground, 2 1/16 tsp cumin, ground, 2 1/16 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 8¼ tbsp fish sauce Add 8¼ tbsp tamarind paste Add 6 3/16 tbsp palm sugar Add 4⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 2 1/16 kg small potatoes, peeled, 12⅜ tbsp peanuts, unsalted & roasted and 4⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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