Prep: 15m
Cook: 3h
Serves: - 466 +
Ingredients
174¾ tbsp massaman curry paste 349½ cm piece of ginger, minced 349½ cloves garlic, minced 58¼ tbsp galangal paste 116½ 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:
93⅕ kg beef, e.g. chuck 58¼ tsp cinammon, ground 29⅛ tsp cumin, ground 29⅛ tsp coriander, ground 349½ tbsp paste 58¼ litre coconut milk 58¼ large onion, wedged 29⅛ kg small potatoes, peeled 116½ tbsp fish sauce 87⅜ tbsp palm sugar 116½ tbsp tamarind paste 58¼ tbsp peanut butter 174¾ tbsp peanuts, unsalted & roasted
Cut 93⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 349½ tbsp paste Fry for 3-4 minutes then add 58¼ tsp cinammon, ground, 29⅛ tsp cumin, ground, 29⅛ 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 116½ tbsp fish sauce Add 116½ tbsp tamarind paste Add 87⅜ tbsp palm sugar Add 58¼ tbsp peanut butter Simmer for 1.5-2 hours Add 29⅛ kg small potatoes, peeled, 174¾ tbsp peanuts, unsalted & roasted and 58¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: