Prep: 15m
Cook: 3h
Serves: - 49 +
Ingredients
18⅜ tbsp massaman curry paste 36¾ cm piece of ginger, minced 36¾ cloves garlic, minced 6⅛ tbsp galangal paste 12¼ 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:
9⅘ kg beef, e.g. chuck 6⅛ tsp cinammon, ground 3 1/16 tsp cumin, ground 3 1/16 tsp coriander, ground 36¾ tbsp paste 6⅛ litre coconut milk 6⅛ large onion, wedged 3 1/16 kg small potatoes, peeled 12¼ tbsp fish sauce 9 3/16 tbsp palm sugar 12¼ tbsp tamarind paste 6⅛ tbsp peanut butter 18⅜ tbsp peanuts, unsalted & roasted
Cut 9⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 36¾ tbsp paste Fry for 3-4 minutes then add 6⅛ tsp cinammon, ground, 3 1/16 tsp cumin, ground, 3 1/16 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 12¼ tbsp fish sauce Add 12¼ tbsp tamarind paste Add 9 3/16 tbsp palm sugar Add 6⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 3 1/16 kg small potatoes, peeled, 18⅜ tbsp peanuts, unsalted & roasted and 6⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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