Prep: 15m
Cook: 3h
Serves: - 37 +
Ingredients
13⅞ tbsp massaman curry paste 27¾ cm piece of ginger, minced 27¾ cloves garlic, minced 4⅝ tbsp galangal paste 9¼ 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:
7⅖ kg beef, e.g. chuck 4⅝ tsp cinammon, ground 2 5/16 tsp cumin, ground 2 5/16 tsp coriander, ground 27¾ tbsp paste 4⅝ litre coconut milk 4⅝ large onion, wedged 2 5/16 kg small potatoes, peeled 9¼ tbsp fish sauce 6 15/16 tbsp palm sugar 9¼ tbsp tamarind paste 4⅝ tbsp peanut butter 13⅞ tbsp peanuts, unsalted & roasted
Cut 7⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 27¾ tbsp paste Fry for 3-4 minutes then add 4⅝ tsp cinammon, ground, 2 5/16 tsp cumin, ground, 2 5/16 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 9¼ tbsp fish sauce Add 9¼ tbsp tamarind paste Add 6 15/16 tbsp palm sugar Add 4⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 2 5/16 kg small potatoes, peeled, 13⅞ tbsp peanuts, unsalted & roasted and 4⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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