Prep: 15m
Cook: 3h
Serves: - 514 +
Ingredients
192¾ tbsp massaman curry paste 385½ cm piece of ginger, minced 385½ cloves garlic, minced 64¼ tbsp galangal paste 128½ 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:
102⅘ kg beef, e.g. chuck 64¼ tsp cinammon, ground 32⅛ tsp cumin, ground 32⅛ tsp coriander, ground 385½ tbsp paste 64¼ litre coconut milk 64¼ large onion, wedged 32⅛ kg small potatoes, peeled 128½ tbsp fish sauce 96⅜ tbsp palm sugar 128½ tbsp tamarind paste 64¼ tbsp peanut butter 192¾ tbsp peanuts, unsalted & roasted
Cut 102⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 385½ tbsp paste Fry for 3-4 minutes then add 64¼ tsp cinammon, ground, 32⅛ tsp cumin, ground, 32⅛ 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 128½ tbsp fish sauce Add 128½ tbsp tamarind paste Add 96⅜ tbsp palm sugar Add 64¼ tbsp peanut butter Simmer for 1.5-2 hours Add 32⅛ kg small potatoes, peeled, 192¾ tbsp peanuts, unsalted & roasted and 64¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: