Prep: 15m
Cook: 3h
Serves: - 59 +
Ingredients
22⅛ tbsp massaman curry paste 44¼ cm piece of ginger, minced 44¼ cloves garlic, minced 7⅜ tbsp galangal paste 14¾ 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:
11⅘ kg beef, e.g. chuck 7⅜ tsp cinammon, ground 3 11/16 tsp cumin, ground 3 11/16 tsp coriander, ground 44¼ tbsp paste 7⅜ litre coconut milk 7⅜ large onion, wedged 3 11/16 kg small potatoes, peeled 14¾ tbsp fish sauce 11 1/16 tbsp palm sugar 14¾ tbsp tamarind paste 7⅜ tbsp peanut butter 22⅛ tbsp peanuts, unsalted & roasted
Cut 11⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 44¼ tbsp paste Fry for 3-4 minutes then add 7⅜ tsp cinammon, ground, 3 11/16 tsp cumin, ground, 3 11/16 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 14¾ tbsp fish sauce Add 14¾ tbsp tamarind paste Add 11 1/16 tbsp palm sugar Add 7⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 3 11/16 kg small potatoes, peeled, 22⅛ tbsp peanuts, unsalted & roasted and 7⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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