Prep: 15m
Cook: 3h
Serves: - 402 +
Ingredients
150¾ tbsp massaman curry paste 301½ cm piece of ginger, minced 301½ cloves garlic, minced 50¼ tbsp galangal paste 100½ 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:
80⅖ kg beef, e.g. chuck 50¼ tsp cinammon, ground 25⅛ tsp cumin, ground 25⅛ tsp coriander, ground 301½ tbsp paste 50¼ litre coconut milk 50¼ large onion, wedged 25⅛ kg small potatoes, peeled 100½ tbsp fish sauce 75⅜ tbsp palm sugar 100½ tbsp tamarind paste 50¼ tbsp peanut butter 150¾ tbsp peanuts, unsalted & roasted
Cut 80⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 301½ tbsp paste Fry for 3-4 minutes then add 50¼ tsp cinammon, ground, 25⅛ tsp cumin, ground, 25⅛ 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 100½ tbsp fish sauce Add 100½ tbsp tamarind paste Add 75⅜ tbsp palm sugar Add 50¼ tbsp peanut butter Simmer for 1.5-2 hours Add 25⅛ kg small potatoes, peeled, 150¾ tbsp peanuts, unsalted & roasted and 50¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: