Prep: 15m
Cook: 3h
Serves: - 1194 +
Ingredients
447¾ tbsp massaman curry paste 895½ cm piece of ginger, minced 895½ cloves garlic, minced 149¼ tbsp galangal paste 298½ 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:
238⅘ kg beef, e.g. chuck 149¼ tsp cinammon, ground 74⅝ tsp cumin, ground 74⅝ tsp coriander, ground 895½ tbsp paste 149¼ litre coconut milk 149¼ large onion, wedged 74⅝ kg small potatoes, peeled 298½ tbsp fish sauce 223⅞ tbsp palm sugar 298½ tbsp tamarind paste 149¼ tbsp peanut butter 447¾ tbsp peanuts, unsalted & roasted
Cut 238⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 895½ tbsp paste Fry for 3-4 minutes then add 149¼ tsp cinammon, ground, 74⅝ tsp cumin, ground, 74⅝ 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 298½ tbsp fish sauce Add 298½ tbsp tamarind paste Add 223⅞ tbsp palm sugar Add 149¼ tbsp peanut butter Simmer for 1.5-2 hours Add 74⅝ kg small potatoes, peeled, 447¾ tbsp peanuts, unsalted & roasted and 149¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: