Prep: 15m
Cook: 3h
Serves: - 434 +
Ingredients
162¾ tbsp massaman curry paste 325½ cm piece of ginger, minced 325½ cloves garlic, minced 54¼ tbsp galangal paste 108½ 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:
86⅘ kg beef, e.g. chuck 54¼ tsp cinammon, ground 27⅛ tsp cumin, ground 27⅛ tsp coriander, ground 325½ tbsp paste 54¼ litre coconut milk 54¼ large onion, wedged 27⅛ kg small potatoes, peeled 108½ tbsp fish sauce 81⅜ tbsp palm sugar 108½ tbsp tamarind paste 54¼ tbsp peanut butter 162¾ tbsp peanuts, unsalted & roasted
Cut 86⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 325½ tbsp paste Fry for 3-4 minutes then add 54¼ tsp cinammon, ground, 27⅛ tsp cumin, ground, 27⅛ 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 108½ tbsp fish sauce Add 108½ tbsp tamarind paste Add 81⅜ tbsp palm sugar Add 54¼ tbsp peanut butter Simmer for 1.5-2 hours Add 27⅛ kg small potatoes, peeled, 162¾ tbsp peanuts, unsalted & roasted and 54¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: