Prep: 15m
Cook: 3h
Serves: - 678 +
Ingredients
254¼ tbsp massaman curry paste 508½ cm piece of ginger, minced 508½ cloves garlic, minced 84¾ tbsp galangal paste 169½ 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:
135⅗ kg beef, e.g. chuck 84¾ tsp cinammon, ground 42⅜ tsp cumin, ground 42⅜ tsp coriander, ground 508½ tbsp paste 84¾ litre coconut milk 84¾ large onion, wedged 42⅜ kg small potatoes, peeled 169½ tbsp fish sauce 127⅛ tbsp palm sugar 169½ tbsp tamarind paste 84¾ tbsp peanut butter 254¼ tbsp peanuts, unsalted & roasted
Cut 135⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 508½ tbsp paste Fry for 3-4 minutes then add 84¾ tsp cinammon, ground, 42⅜ tsp cumin, ground, 42⅜ 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 169½ tbsp fish sauce Add 169½ tbsp tamarind paste Add 127⅛ tbsp palm sugar Add 84¾ tbsp peanut butter Simmer for 1.5-2 hours Add 42⅜ kg small potatoes, peeled, 254¼ tbsp peanuts, unsalted & roasted and 84¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: