Prep: 15m
Cook: 3h
Serves: - 43 +
Ingredients
16⅛ tbsp massaman curry paste 32¼ cm piece of ginger, minced 32¼ cloves garlic, minced 5⅜ tbsp galangal paste 10¾ 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:
8⅗ kg beef, e.g. chuck 5⅜ tsp cinammon, ground 2 11/16 tsp cumin, ground 2 11/16 tsp coriander, ground 32¼ tbsp paste 5⅜ litre coconut milk 5⅜ large onion, wedged 2 11/16 kg small potatoes, peeled 10¾ tbsp fish sauce 8 1/16 tbsp palm sugar 10¾ tbsp tamarind paste 5⅜ tbsp peanut butter 16⅛ tbsp peanuts, unsalted & roasted
Cut 8⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 32¼ tbsp paste Fry for 3-4 minutes then add 5⅜ tsp cinammon, ground, 2 11/16 tsp cumin, ground, 2 11/16 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 10¾ tbsp fish sauce Add 10¾ tbsp tamarind paste Add 8 1/16 tbsp palm sugar Add 5⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 2 11/16 kg small potatoes, peeled, 16⅛ tbsp peanuts, unsalted & roasted and 5⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: