Prep: 15m
Cook: 3h
Serves: - 326 +
Ingredients
122¼ tbsp massaman curry paste 244½ cm piece of ginger, minced 244½ cloves garlic, minced 40¾ tbsp galangal paste 81½ 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:
65⅕ kg beef, e.g. chuck 40¾ tsp cinammon, ground 20⅜ tsp cumin, ground 20⅜ tsp coriander, ground 244½ tbsp paste 40¾ litre coconut milk 40¾ large onion, wedged 20⅜ kg small potatoes, peeled 81½ tbsp fish sauce 61⅛ tbsp palm sugar 81½ tbsp tamarind paste 40¾ tbsp peanut butter 122¼ tbsp peanuts, unsalted & roasted
Cut 65⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 244½ tbsp paste Fry for 3-4 minutes then add 40¾ tsp cinammon, ground, 20⅜ tsp cumin, ground, 20⅜ 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 81½ tbsp fish sauce Add 81½ tbsp tamarind paste Add 61⅛ tbsp palm sugar Add 40¾ tbsp peanut butter Simmer for 1.5-2 hours Add 20⅜ kg small potatoes, peeled, 122¼ tbsp peanuts, unsalted & roasted and 40¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: