Prep: 15m
Cook: 3h
Serves: - 658 +
Ingredients
246¾ tbsp massaman curry paste 493½ cm piece of ginger, minced 493½ cloves garlic, minced 82¼ tbsp galangal paste 164½ 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:
131⅗ kg beef, e.g. chuck 82¼ tsp cinammon, ground 41⅛ tsp cumin, ground 41⅛ tsp coriander, ground 493½ tbsp paste 82¼ litre coconut milk 82¼ large onion, wedged 41⅛ kg small potatoes, peeled 164½ tbsp fish sauce 123⅜ tbsp palm sugar 164½ tbsp tamarind paste 82¼ tbsp peanut butter 246¾ tbsp peanuts, unsalted & roasted
Cut 131⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 493½ tbsp paste Fry for 3-4 minutes then add 82¼ tsp cinammon, ground, 41⅛ tsp cumin, ground, 41⅛ 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 164½ tbsp fish sauce Add 164½ tbsp tamarind paste Add 123⅜ tbsp palm sugar Add 82¼ tbsp peanut butter Simmer for 1.5-2 hours Add 41⅛ kg small potatoes, peeled, 246¾ tbsp peanuts, unsalted & roasted and 82¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: