Prep: 15m
Cook: 3h
Serves: - 44 +
Ingredients
16½ tbsp massaman curry paste 33 cm piece of ginger, minced 33 cloves garlic, minced 5½ tbsp galangal paste 11 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:
8⅘ kg beef, e.g. chuck 5½ tsp cinammon, ground 2¾ tsp cumin, ground 2¾ tsp coriander, ground 33 tbsp paste 5½ litre coconut milk 5½ large onion, wedged 2¾ kg small potatoes, peeled 11 tbsp fish sauce 8¼ tbsp palm sugar 11 tbsp tamarind paste 5½ tbsp peanut butter 16½ tbsp peanuts, unsalted & roasted
Cut 8⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 33 tbsp paste Fry for 3-4 minutes then add 5½ tsp cinammon, ground, 2¾ tsp cumin, ground, 2¾ 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 11 tbsp fish sauce Add 11 tbsp tamarind paste Add 8¼ tbsp palm sugar Add 5½ tbsp peanut butter Simmer for 1.5-2 hours Add 2¾ kg small potatoes, peeled, 16½ tbsp peanuts, unsalted & roasted and 5½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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