Prep: 15m
Cook: 3h
Serves: - 36 +
Ingredients
13½ tbsp massaman curry paste 27 cm piece of ginger, minced 27 cloves garlic, minced 4½ tbsp galangal paste 9 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:
7⅕ kg beef, e.g. chuck 4½ tsp cinammon, ground 2¼ tsp cumin, ground 2¼ tsp coriander, ground 27 tbsp paste 4½ litre coconut milk 4½ large onion, wedged 2¼ kg small potatoes, peeled 9 tbsp fish sauce 6¾ tbsp palm sugar 9 tbsp tamarind paste 4½ tbsp peanut butter 13½ tbsp peanuts, unsalted & roasted
Cut 7⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 27 tbsp paste Fry for 3-4 minutes then add 4½ tsp cinammon, ground, 2¼ tsp cumin, ground, 2¼ 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 9 tbsp fish sauce Add 9 tbsp tamarind paste Add 6¾ tbsp palm sugar Add 4½ tbsp peanut butter Simmer for 1.5-2 hours Add 2¼ kg small potatoes, peeled, 13½ tbsp peanuts, unsalted & roasted and 4½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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