Prep: 15m
Cook: 3h
Serves: - 1148 +
Ingredients
430½ tbsp massaman curry paste 861 cm piece of ginger, minced 861 cloves garlic, minced 143½ tbsp galangal paste 287 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:
229⅗ kg beef, e.g. chuck 143½ tsp cinammon, ground 71¾ tsp cumin, ground 71¾ tsp coriander, ground 861 tbsp paste 143½ litre coconut milk 143½ large onion, wedged 71¾ kg small potatoes, peeled 287 tbsp fish sauce 215¼ tbsp palm sugar 287 tbsp tamarind paste 143½ tbsp peanut butter 430½ tbsp peanuts, unsalted & roasted
Cut 229⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 861 tbsp paste Fry for 3-4 minutes then add 143½ tsp cinammon, ground, 71¾ tsp cumin, ground, 71¾ 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 287 tbsp fish sauce Add 287 tbsp tamarind paste Add 215¼ tbsp palm sugar Add 143½ tbsp peanut butter Simmer for 1.5-2 hours Add 71¾ kg small potatoes, peeled, 430½ tbsp peanuts, unsalted & roasted and 143½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: