Prep: 15m
Cook: 3h
Serves: - 506 +
Ingredients
189¾ tbsp massaman curry paste 379½ cm piece of ginger, minced 379½ cloves garlic, minced 63¼ tbsp galangal paste 126½ 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:
101⅕ kg beef, e.g. chuck 63¼ tsp cinammon, ground 31⅝ tsp cumin, ground 31⅝ tsp coriander, ground 379½ tbsp paste 63¼ litre coconut milk 63¼ large onion, wedged 31⅝ kg small potatoes, peeled 126½ tbsp fish sauce 94⅞ tbsp palm sugar 126½ tbsp tamarind paste 63¼ tbsp peanut butter 189¾ tbsp peanuts, unsalted & roasted
Cut 101⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 379½ tbsp paste Fry for 3-4 minutes then add 63¼ tsp cinammon, ground, 31⅝ tsp cumin, ground, 31⅝ 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 126½ tbsp fish sauce Add 126½ tbsp tamarind paste Add 94⅞ tbsp palm sugar Add 63¼ tbsp peanut butter Simmer for 1.5-2 hours Add 31⅝ kg small potatoes, peeled, 189¾ tbsp peanuts, unsalted & roasted and 63¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: