Prep: 15m
Cook: 3h
Serves: - 498 +
Ingredients
186¾ tbsp massaman curry paste 373½ cm piece of ginger, minced 373½ cloves garlic, minced 62¼ tbsp galangal paste 124½ 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:
99⅗ kg beef, e.g. chuck 62¼ tsp cinammon, ground 31⅛ tsp cumin, ground 31⅛ tsp coriander, ground 373½ tbsp paste 62¼ litre coconut milk 62¼ large onion, wedged 31⅛ kg small potatoes, peeled 124½ tbsp fish sauce 93⅜ tbsp palm sugar 124½ tbsp tamarind paste 62¼ tbsp peanut butter 186¾ tbsp peanuts, unsalted & roasted
Cut 99⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 373½ tbsp paste Fry for 3-4 minutes then add 62¼ tsp cinammon, ground, 31⅛ tsp cumin, ground, 31⅛ 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 124½ tbsp fish sauce Add 124½ tbsp tamarind paste Add 93⅜ tbsp palm sugar Add 62¼ tbsp peanut butter Simmer for 1.5-2 hours Add 31⅛ kg small potatoes, peeled, 186¾ tbsp peanuts, unsalted & roasted and 62¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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