Prep: 15m
Cook: 3h
Serves: - 35 +
Ingredients
13⅛ tbsp massaman curry paste 26¼ cm piece of ginger, minced 26¼ cloves garlic, minced 4⅜ tbsp galangal paste 8¾ 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:
7 kg beef, e.g. chuck 4⅜ tsp cinammon, ground 2 3/16 tsp cumin, ground 2 3/16 tsp coriander, ground 26¼ tbsp paste 4⅜ litre coconut milk 4⅜ large onion, wedged 2 3/16 kg small potatoes, peeled 8¾ tbsp fish sauce 6 9/16 tbsp palm sugar 8¾ tbsp tamarind paste 4⅜ tbsp peanut butter 13⅛ tbsp peanuts, unsalted & roasted
Cut 7 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 26¼ tbsp paste Fry for 3-4 minutes then add 4⅜ tsp cinammon, ground, 2 3/16 tsp cumin, ground, 2 3/16 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 8¾ tbsp fish sauce Add 8¾ tbsp tamarind paste Add 6 9/16 tbsp palm sugar Add 4⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 2 3/16 kg small potatoes, peeled, 13⅛ tbsp peanuts, unsalted & roasted and 4⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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