Prep: 15m
Cook: 3h
Serves: - 48 +
Ingredients
18 tbsp massaman curry paste 36 cm piece of ginger, minced 36 cloves garlic, minced 6 tbsp galangal paste 12 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:
9⅗ kg beef, e.g. chuck 6 tsp cinammon, ground 3 tsp cumin, ground 3 tsp coriander, ground 36 tbsp paste 6 litre coconut milk 6 large onion, wedged 3 kg small potatoes, peeled 12 tbsp fish sauce 9 tbsp palm sugar 12 tbsp tamarind paste 6 tbsp peanut butter 18 tbsp peanuts, unsalted & roasted
Cut 9⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 36 tbsp paste Fry for 3-4 minutes then add 6 tsp cinammon, ground, 3 tsp cumin, ground, 3 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 12 tbsp fish sauce Add 12 tbsp tamarind paste Add 9 tbsp palm sugar Add 6 tbsp peanut butter Simmer for 1.5-2 hours Add 3 kg small potatoes, peeled, 18 tbsp peanuts, unsalted & roasted and 6 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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