Prep: 15m
Cook: 3h
Serves: - 968 +
Ingredients
363 tbsp massaman curry paste 726 cm piece of ginger, minced 726 cloves garlic, minced 121 tbsp galangal paste 242 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:
193⅗ kg beef, e.g. chuck 121 tsp cinammon, ground 60½ tsp cumin, ground 60½ tsp coriander, ground 726 tbsp paste 121 litre coconut milk 121 large onion, wedged 60½ kg small potatoes, peeled 242 tbsp fish sauce 181½ tbsp palm sugar 242 tbsp tamarind paste 121 tbsp peanut butter 363 tbsp peanuts, unsalted & roasted
Cut 193⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 726 tbsp paste Fry for 3-4 minutes then add 121 tsp cinammon, ground, 60½ tsp cumin, ground, 60½ 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 242 tbsp fish sauce Add 242 tbsp tamarind paste Add 181½ tbsp palm sugar Add 121 tbsp peanut butter Simmer for 1.5-2 hours Add 60½ kg small potatoes, peeled, 363 tbsp peanuts, unsalted & roasted and 121 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: