Prep: 15m
Cook: 3h
Serves: - 42 +
Ingredients
15¾ tbsp massaman curry paste 31½ cm piece of ginger, minced 31½ cloves garlic, minced 5¼ tbsp galangal paste 10½ 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:
8⅖ kg beef, e.g. chuck 5¼ tsp cinammon, ground 2⅝ tsp cumin, ground 2⅝ tsp coriander, ground 31½ tbsp paste 5¼ litre coconut milk 5¼ large onion, wedged 2⅝ kg small potatoes, peeled 10½ tbsp fish sauce 7⅞ tbsp palm sugar 10½ tbsp tamarind paste 5¼ tbsp peanut butter 15¾ tbsp peanuts, unsalted & roasted
Cut 8⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 31½ tbsp paste Fry for 3-4 minutes then add 5¼ tsp cinammon, ground, 2⅝ tsp cumin, ground, 2⅝ 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 10½ tbsp fish sauce Add 10½ tbsp tamarind paste Add 7⅞ tbsp palm sugar Add 5¼ tbsp peanut butter Simmer for 1.5-2 hours Add 2⅝ kg small potatoes, peeled, 15¾ tbsp peanuts, unsalted & roasted and 5¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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