Prep: 15m
Cook: 3h
Serves: - 818 +
Ingredients
306¾ tbsp massaman curry paste 613½ cm piece of ginger, minced 613½ cloves garlic, minced 102¼ tbsp galangal paste 204½ 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:
163⅗ kg beef, e.g. chuck 102¼ tsp cinammon, ground 51⅛ tsp cumin, ground 51⅛ tsp coriander, ground 613½ tbsp paste 102¼ litre coconut milk 102¼ large onion, wedged 51⅛ kg small potatoes, peeled 204½ tbsp fish sauce 153⅜ tbsp palm sugar 204½ tbsp tamarind paste 102¼ tbsp peanut butter 306¾ tbsp peanuts, unsalted & roasted
Cut 163⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 613½ tbsp paste Fry for 3-4 minutes then add 102¼ tsp cinammon, ground, 51⅛ tsp cumin, ground, 51⅛ 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 204½ tbsp fish sauce Add 204½ tbsp tamarind paste Add 153⅜ tbsp palm sugar Add 102¼ tbsp peanut butter Simmer for 1.5-2 hours Add 51⅛ kg small potatoes, peeled, 306¾ tbsp peanuts, unsalted & roasted and 102¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: