Prep: 15m
Cook: 3h
Serves: - 40 +
Ingredients
15 tbsp massaman curry paste 30 cm piece of ginger, minced 30 cloves garlic, minced 5 tbsp galangal paste 10 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:
8 kg beef, e.g. chuck 5 tsp cinammon, ground 2½ tsp cumin, ground 2½ tsp coriander, ground 30 tbsp paste 5 litre coconut milk 5 large onion, wedged 2½ kg small potatoes, peeled 10 tbsp fish sauce 7½ tbsp palm sugar 10 tbsp tamarind paste 5 tbsp peanut butter 15 tbsp peanuts, unsalted & roasted
Cut 8 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 30 tbsp paste Fry for 3-4 minutes then add 5 tsp cinammon, ground, 2½ tsp cumin, ground, 2½ 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 10 tbsp fish sauce Add 10 tbsp tamarind paste Add 7½ tbsp palm sugar Add 5 tbsp peanut butter Simmer for 1.5-2 hours Add 2½ kg small potatoes, peeled, 15 tbsp peanuts, unsalted & roasted and 5 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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