Prep: 15m
Cook: 3h
Serves: - 62 +
Ingredients
23¼ tbsp massaman curry paste 46½ cm piece of ginger, minced 46½ cloves garlic, minced 7¾ tbsp galangal paste 15½ 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:
12⅖ kg beef, e.g. chuck 7¾ tsp cinammon, ground 3⅞ tsp cumin, ground 3⅞ tsp coriander, ground 46½ tbsp paste 7¾ litre coconut milk 7¾ large onion, wedged 3⅞ kg small potatoes, peeled 15½ tbsp fish sauce 11⅝ tbsp palm sugar 15½ tbsp tamarind paste 7¾ tbsp peanut butter 23¼ tbsp peanuts, unsalted & roasted
Cut 12⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 46½ tbsp paste Fry for 3-4 minutes then add 7¾ tsp cinammon, ground, 3⅞ tsp cumin, ground, 3⅞ 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 15½ tbsp fish sauce Add 15½ tbsp tamarind paste Add 11⅝ tbsp palm sugar Add 7¾ tbsp peanut butter Simmer for 1.5-2 hours Add 3⅞ kg small potatoes, peeled, 23¼ tbsp peanuts, unsalted & roasted and 7¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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