Prep: 15m
Cook: 3h
Serves: - 46 +
Ingredients
17¼ tbsp massaman curry paste 34½ cm piece of ginger, minced 34½ cloves garlic, minced 5¾ tbsp galangal paste 11½ 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:
9⅕ kg beef, e.g. chuck 5¾ tsp cinammon, ground 2⅞ tsp cumin, ground 2⅞ tsp coriander, ground 34½ tbsp paste 5¾ litre coconut milk 5¾ large onion, wedged 2⅞ kg small potatoes, peeled 11½ tbsp fish sauce 8⅝ tbsp palm sugar 11½ tbsp tamarind paste 5¾ tbsp peanut butter 17¼ tbsp peanuts, unsalted & roasted
Cut 9⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 34½ tbsp paste Fry for 3-4 minutes then add 5¾ tsp cinammon, ground, 2⅞ tsp cumin, ground, 2⅞ 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 11½ tbsp fish sauce Add 11½ tbsp tamarind paste Add 8⅝ tbsp palm sugar Add 5¾ tbsp peanut butter Simmer for 1.5-2 hours Add 2⅞ kg small potatoes, peeled, 17¼ tbsp peanuts, unsalted & roasted and 5¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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