Prep: 15m
Cook: 3h
Serves: - 946 +
Ingredients
354¾ tbsp massaman curry paste 709½ cm piece of ginger, minced 709½ cloves garlic, minced 118¼ tbsp galangal paste 236½ 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:
189⅕ kg beef, e.g. chuck 118¼ tsp cinammon, ground 59⅛ tsp cumin, ground 59⅛ tsp coriander, ground 709½ tbsp paste 118¼ litre coconut milk 118¼ large onion, wedged 59⅛ kg small potatoes, peeled 236½ tbsp fish sauce 177⅜ tbsp palm sugar 236½ tbsp tamarind paste 118¼ tbsp peanut butter 354¾ tbsp peanuts, unsalted & roasted
Cut 189⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 709½ tbsp paste Fry for 3-4 minutes then add 118¼ tsp cinammon, ground, 59⅛ tsp cumin, ground, 59⅛ 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 236½ tbsp fish sauce Add 236½ tbsp tamarind paste Add 177⅜ tbsp palm sugar Add 118¼ tbsp peanut butter Simmer for 1.5-2 hours Add 59⅛ kg small potatoes, peeled, 354¾ tbsp peanuts, unsalted & roasted and 118¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: