Prep: 15m
Cook: 3h
Serves: - 782 +
Ingredients
293¼ tbsp massaman curry paste 586½ cm piece of ginger, minced 586½ cloves garlic, minced 97¾ tbsp galangal paste 195½ 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:
156⅖ kg beef, e.g. chuck 97¾ tsp cinammon, ground 48⅞ tsp cumin, ground 48⅞ tsp coriander, ground 586½ tbsp paste 97¾ litre coconut milk 97¾ large onion, wedged 48⅞ kg small potatoes, peeled 195½ tbsp fish sauce 146⅝ tbsp palm sugar 195½ tbsp tamarind paste 97¾ tbsp peanut butter 293¼ tbsp peanuts, unsalted & roasted
Cut 156⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 586½ tbsp paste Fry for 3-4 minutes then add 97¾ tsp cinammon, ground, 48⅞ tsp cumin, ground, 48⅞ 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 195½ tbsp fish sauce Add 195½ tbsp tamarind paste Add 146⅝ tbsp palm sugar Add 97¾ tbsp peanut butter Simmer for 1.5-2 hours Add 48⅞ kg small potatoes, peeled, 293¼ tbsp peanuts, unsalted & roasted and 97¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: