Prep: 15m
Cook: 3h
Serves: - 734 +
Ingredients
275¼ tbsp massaman curry paste 550½ cm piece of ginger, minced 550½ cloves garlic, minced 91¾ tbsp galangal paste 183½ 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:
146⅘ kg beef, e.g. chuck 91¾ tsp cinammon, ground 45⅞ tsp cumin, ground 45⅞ tsp coriander, ground 550½ tbsp paste 91¾ litre coconut milk 91¾ large onion, wedged 45⅞ kg small potatoes, peeled 183½ tbsp fish sauce 137⅝ tbsp palm sugar 183½ tbsp tamarind paste 91¾ tbsp peanut butter 275¼ tbsp peanuts, unsalted & roasted
Cut 146⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 550½ tbsp paste Fry for 3-4 minutes then add 91¾ tsp cinammon, ground, 45⅞ tsp cumin, ground, 45⅞ 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 183½ tbsp fish sauce Add 183½ tbsp tamarind paste Add 137⅝ tbsp palm sugar Add 91¾ tbsp peanut butter Simmer for 1.5-2 hours Add 45⅞ kg small potatoes, peeled, 275¼ tbsp peanuts, unsalted & roasted and 91¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: