Prep: 15m
Cook: 3h
Serves: - 798 +
Ingredients
299¼ tbsp massaman curry paste 598½ cm piece of ginger, minced 598½ cloves garlic, minced 99¾ tbsp galangal paste 199½ 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:
159⅗ kg beef, e.g. chuck 99¾ tsp cinammon, ground 49⅞ tsp cumin, ground 49⅞ tsp coriander, ground 598½ tbsp paste 99¾ litre coconut milk 99¾ large onion, wedged 49⅞ kg small potatoes, peeled 199½ tbsp fish sauce 149⅝ tbsp palm sugar 199½ tbsp tamarind paste 99¾ tbsp peanut butter 299¼ tbsp peanuts, unsalted & roasted
Cut 159⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 598½ tbsp paste Fry for 3-4 minutes then add 99¾ tsp cinammon, ground, 49⅞ tsp cumin, ground, 49⅞ 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 199½ tbsp fish sauce Add 199½ tbsp tamarind paste Add 149⅝ tbsp palm sugar Add 99¾ tbsp peanut butter Simmer for 1.5-2 hours Add 49⅞ kg small potatoes, peeled, 299¼ tbsp peanuts, unsalted & roasted and 99¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: