Prep: 15m
Cook: 3h
Serves: - 47 +
Ingredients
17⅝ tbsp massaman curry paste 35¼ cm piece of ginger, minced 35¼ cloves garlic, minced 5⅞ tbsp galangal paste 11¾ 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:
9⅖ kg beef, e.g. chuck 5⅞ tsp cinammon, ground 2 15/16 tsp cumin, ground 2 15/16 tsp coriander, ground 35¼ tbsp paste 5⅞ litre coconut milk 5⅞ large onion, wedged 2 15/16 kg small potatoes, peeled 11¾ tbsp fish sauce 8 13/16 tbsp palm sugar 11¾ tbsp tamarind paste 5⅞ tbsp peanut butter 17⅝ tbsp peanuts, unsalted & roasted
Cut 9⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 35¼ tbsp paste Fry for 3-4 minutes then add 5⅞ tsp cinammon, ground, 2 15/16 tsp cumin, ground, 2 15/16 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 11¾ tbsp fish sauce Add 11¾ tbsp tamarind paste Add 8 13/16 tbsp palm sugar Add 5⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 2 15/16 kg small potatoes, peeled, 17⅝ tbsp peanuts, unsalted & roasted and 5⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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