Prep: 15m
Cook: 3h
Serves: - 1092 +
Ingredients
409½ tbsp massaman curry paste 819 cm piece of ginger, minced 819 cloves garlic, minced 136½ tbsp galangal paste 273 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:
218⅖ kg beef, e.g. chuck 136½ tsp cinammon, ground 68¼ tsp cumin, ground 68¼ tsp coriander, ground 819 tbsp paste 136½ litre coconut milk 136½ large onion, wedged 68¼ kg small potatoes, peeled 273 tbsp fish sauce 204¾ tbsp palm sugar 273 tbsp tamarind paste 136½ tbsp peanut butter 409½ tbsp peanuts, unsalted & roasted
Cut 218⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 819 tbsp paste Fry for 3-4 minutes then add 136½ tsp cinammon, ground, 68¼ tsp cumin, ground, 68¼ 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 273 tbsp fish sauce Add 273 tbsp tamarind paste Add 204¾ tbsp palm sugar Add 136½ tbsp peanut butter Simmer for 1.5-2 hours Add 68¼ kg small potatoes, peeled, 409½ tbsp peanuts, unsalted & roasted and 136½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: