Prep: 15m
Cook: 3h
Serves: - 478 +
Ingredients
179¼ tbsp massaman curry paste 358½ cm piece of ginger, minced 358½ cloves garlic, minced 59¾ tbsp galangal paste 119½ 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:
95⅗ kg beef, e.g. chuck 59¾ tsp cinammon, ground 29⅞ tsp cumin, ground 29⅞ tsp coriander, ground 358½ tbsp paste 59¾ litre coconut milk 59¾ large onion, wedged 29⅞ kg small potatoes, peeled 119½ tbsp fish sauce 89⅝ tbsp palm sugar 119½ tbsp tamarind paste 59¾ tbsp peanut butter 179¼ tbsp peanuts, unsalted & roasted
Cut 95⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 358½ tbsp paste Fry for 3-4 minutes then add 59¾ tsp cinammon, ground, 29⅞ tsp cumin, ground, 29⅞ 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 119½ tbsp fish sauce Add 119½ tbsp tamarind paste Add 89⅝ tbsp palm sugar Add 59¾ tbsp peanut butter Simmer for 1.5-2 hours Add 29⅞ kg small potatoes, peeled, 179¼ tbsp peanuts, unsalted & roasted and 59¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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