Prep: 15m
Cook: 3h
Serves: - 1146 +
Ingredients
429¾ tbsp massaman curry paste 859½ cm piece of ginger, minced 859½ cloves garlic, minced 143¼ tbsp galangal paste 286½ 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:
229⅕ kg beef, e.g. chuck 143¼ tsp cinammon, ground 71⅝ tsp cumin, ground 71⅝ tsp coriander, ground 859½ tbsp paste 143¼ litre coconut milk 143¼ large onion, wedged 71⅝ kg small potatoes, peeled 286½ tbsp fish sauce 214⅞ tbsp palm sugar 286½ tbsp tamarind paste 143¼ tbsp peanut butter 429¾ tbsp peanuts, unsalted & roasted
Cut 229⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 859½ tbsp paste Fry for 3-4 minutes then add 143¼ tsp cinammon, ground, 71⅝ tsp cumin, ground, 71⅝ 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 286½ tbsp fish sauce Add 286½ tbsp tamarind paste Add 214⅞ tbsp palm sugar Add 143¼ tbsp peanut butter Simmer for 1.5-2 hours Add 71⅝ kg small potatoes, peeled, 429¾ tbsp peanuts, unsalted & roasted and 143¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: