Prep: 15m
Cook: 3h
Serves: - 45 +
Ingredients
16⅞ tbsp massaman curry paste 33¾ cm piece of ginger, minced 33¾ cloves garlic, minced 5⅝ tbsp galangal paste 11¼ 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:
9 kg beef, e.g. chuck 5⅝ tsp cinammon, ground 2 13/16 tsp cumin, ground 2 13/16 tsp coriander, ground 33¾ tbsp paste 5⅝ litre coconut milk 5⅝ large onion, wedged 2 13/16 kg small potatoes, peeled 11¼ tbsp fish sauce 8 7/16 tbsp palm sugar 11¼ tbsp tamarind paste 5⅝ tbsp peanut butter 16⅞ tbsp peanuts, unsalted & roasted
Cut 9 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 33¾ tbsp paste Fry for 3-4 minutes then add 5⅝ tsp cinammon, ground, 2 13/16 tsp cumin, ground, 2 13/16 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 11¼ tbsp fish sauce Add 11¼ tbsp tamarind paste Add 8 7/16 tbsp palm sugar Add 5⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 2 13/16 kg small potatoes, peeled, 16⅞ tbsp peanuts, unsalted & roasted and 5⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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