Prep: 15m
Cook: 3h
Serves: - 1124 +
Ingredients
421½ tbsp massaman curry paste 843 cm piece of ginger, minced 843 cloves garlic, minced 140½ tbsp galangal paste 281 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:
224⅘ kg beef, e.g. chuck 140½ tsp cinammon, ground 70¼ tsp cumin, ground 70¼ tsp coriander, ground 843 tbsp paste 140½ litre coconut milk 140½ large onion, wedged 70¼ kg small potatoes, peeled 281 tbsp fish sauce 210¾ tbsp palm sugar 281 tbsp tamarind paste 140½ tbsp peanut butter 421½ tbsp peanuts, unsalted & roasted
Cut 224⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 843 tbsp paste Fry for 3-4 minutes then add 140½ tsp cinammon, ground, 70¼ tsp cumin, ground, 70¼ 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 281 tbsp fish sauce Add 281 tbsp tamarind paste Add 210¾ tbsp palm sugar Add 140½ tbsp peanut butter Simmer for 1.5-2 hours Add 70¼ kg small potatoes, peeled, 421½ tbsp peanuts, unsalted & roasted and 140½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: