Prep: 15m
Cook: 3h
Serves: - 38 +
Ingredients
14¼ tbsp massaman curry paste 28½ cm piece of ginger, minced 28½ cloves garlic, minced 4¾ tbsp galangal paste 9½ 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:
7⅗ kg beef, e.g. chuck 4¾ tsp cinammon, ground 2⅜ tsp cumin, ground 2⅜ tsp coriander, ground 28½ tbsp paste 4¾ litre coconut milk 4¾ large onion, wedged 2⅜ kg small potatoes, peeled 9½ tbsp fish sauce 7⅛ tbsp palm sugar 9½ tbsp tamarind paste 4¾ tbsp peanut butter 14¼ tbsp peanuts, unsalted & roasted
Cut 7⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 28½ tbsp paste Fry for 3-4 minutes then add 4¾ tsp cinammon, ground, 2⅜ tsp cumin, ground, 2⅜ 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 9½ tbsp fish sauce Add 9½ tbsp tamarind paste Add 7⅛ tbsp palm sugar Add 4¾ tbsp peanut butter Simmer for 1.5-2 hours Add 2⅜ kg small potatoes, peeled, 14¼ tbsp peanuts, unsalted & roasted and 4¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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