Prep: 15m
Cook: 3h
Serves: - 1102 +
Ingredients
413¼ tbsp massaman curry paste 826½ cm piece of ginger, minced 826½ cloves garlic, minced 137¾ tbsp galangal paste 275½ 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:
220⅖ kg beef, e.g. chuck 137¾ tsp cinammon, ground 68⅞ tsp cumin, ground 68⅞ tsp coriander, ground 826½ tbsp paste 137¾ litre coconut milk 137¾ large onion, wedged 68⅞ kg small potatoes, peeled 275½ tbsp fish sauce 206⅝ tbsp palm sugar 275½ tbsp tamarind paste 137¾ tbsp peanut butter 413¼ tbsp peanuts, unsalted & roasted
Cut 220⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 826½ tbsp paste Fry for 3-4 minutes then add 137¾ tsp cinammon, ground, 68⅞ tsp cumin, ground, 68⅞ 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 275½ tbsp fish sauce Add 275½ tbsp tamarind paste Add 206⅝ tbsp palm sugar Add 137¾ tbsp peanut butter Simmer for 1.5-2 hours Add 68⅞ kg small potatoes, peeled, 413¼ tbsp peanuts, unsalted & roasted and 137¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: