Prep: 15m
Cook: 3h
Serves: - 34 +
Ingredients
12¾ tbsp massaman curry paste 25½ cm piece of ginger, minced 25½ cloves garlic, minced 4¼ tbsp galangal paste 8½ 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:
6⅘ kg beef, e.g. chuck 4¼ tsp cinammon, ground 2⅛ tsp cumin, ground 2⅛ tsp coriander, ground 25½ tbsp paste 4¼ litre coconut milk 4¼ large onion, wedged 2⅛ kg small potatoes, peeled 8½ tbsp fish sauce 6⅜ tbsp palm sugar 8½ tbsp tamarind paste 4¼ tbsp peanut butter 12¾ tbsp peanuts, unsalted & roasted
Cut 6⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 25½ tbsp paste Fry for 3-4 minutes then add 4¼ tsp cinammon, ground, 2⅛ tsp cumin, ground, 2⅛ 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 8½ tbsp fish sauce Add 8½ tbsp tamarind paste Add 6⅜ tbsp palm sugar Add 4¼ tbsp peanut butter Simmer for 1.5-2 hours Add 2⅛ kg small potatoes, peeled, 12¾ tbsp peanuts, unsalted & roasted and 4¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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