Prep: 15m
Cook: 3h
Serves: - 41 +
Ingredients
15⅜ tbsp massaman curry paste 30¾ cm piece of ginger, minced 30¾ cloves garlic, minced 5⅛ tbsp galangal paste 10¼ 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:
8⅕ kg beef, e.g. chuck 5⅛ tsp cinammon, ground 2 9/16 tsp cumin, ground 2 9/16 tsp coriander, ground 30¾ tbsp paste 5⅛ litre coconut milk 5⅛ large onion, wedged 2 9/16 kg small potatoes, peeled 10¼ tbsp fish sauce 7 11/16 tbsp palm sugar 10¼ tbsp tamarind paste 5⅛ tbsp peanut butter 15⅜ tbsp peanuts, unsalted & roasted
Cut 8⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 30¾ tbsp paste Fry for 3-4 minutes then add 5⅛ tsp cinammon, ground, 2 9/16 tsp cumin, ground, 2 9/16 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 10¼ tbsp fish sauce Add 10¼ tbsp tamarind paste Add 7 11/16 tbsp palm sugar Add 5⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 2 9/16 kg small potatoes, peeled, 15⅜ tbsp peanuts, unsalted & roasted and 5⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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