Prep: 15m
Cook: 3h
Serves: - 882 +
Ingredients
330¾ tbsp massaman curry paste 661½ cm piece of ginger, minced 661½ cloves garlic, minced 110¼ tbsp galangal paste 220½ 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:
176⅖ kg beef, e.g. chuck 110¼ tsp cinammon, ground 55⅛ tsp cumin, ground 55⅛ tsp coriander, ground 661½ tbsp paste 110¼ litre coconut milk 110¼ large onion, wedged 55⅛ kg small potatoes, peeled 220½ tbsp fish sauce 165⅜ tbsp palm sugar 220½ tbsp tamarind paste 110¼ tbsp peanut butter 330¾ tbsp peanuts, unsalted & roasted
Cut 176⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 661½ tbsp paste Fry for 3-4 minutes then add 110¼ tsp cinammon, ground, 55⅛ tsp cumin, ground, 55⅛ 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 220½ tbsp fish sauce Add 220½ tbsp tamarind paste Add 165⅜ tbsp palm sugar Add 110¼ tbsp peanut butter Simmer for 1.5-2 hours Add 55⅛ kg small potatoes, peeled, 330¾ tbsp peanuts, unsalted & roasted and 110¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: