Prep: 15m
Cook: 3h
Serves: - 54 +
Ingredients
20¼ tbsp massaman curry paste 40½ cm piece of ginger, minced 40½ cloves garlic, minced 6¾ tbsp galangal paste 13½ 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:
10⅘ kg beef, e.g. chuck 6¾ tsp cinammon, ground 3⅜ tsp cumin, ground 3⅜ tsp coriander, ground 40½ tbsp paste 6¾ litre coconut milk 6¾ large onion, wedged 3⅜ kg small potatoes, peeled 13½ tbsp fish sauce 10⅛ tbsp palm sugar 13½ tbsp tamarind paste 6¾ tbsp peanut butter 20¼ tbsp peanuts, unsalted & roasted
Cut 10⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 40½ tbsp paste Fry for 3-4 minutes then add 6¾ tsp cinammon, ground, 3⅜ tsp cumin, ground, 3⅜ 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 13½ tbsp fish sauce Add 13½ tbsp tamarind paste Add 10⅛ tbsp palm sugar Add 6¾ tbsp peanut butter Simmer for 1.5-2 hours Add 3⅜ kg small potatoes, peeled, 20¼ tbsp peanuts, unsalted & roasted and 6¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: