Prep: 15m
Cook: 3h
Serves: - 996 +
Ingredients
373½ tbsp massaman curry paste 747 cm piece of ginger, minced 747 cloves garlic, minced 124½ tbsp galangal paste 249 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:
199⅕ kg beef, e.g. chuck 124½ tsp cinammon, ground 62¼ tsp cumin, ground 62¼ tsp coriander, ground 747 tbsp paste 124½ litre coconut milk 124½ large onion, wedged 62¼ kg small potatoes, peeled 249 tbsp fish sauce 186¾ tbsp palm sugar 249 tbsp tamarind paste 124½ tbsp peanut butter 373½ tbsp peanuts, unsalted & roasted
Cut 199⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 747 tbsp paste Fry for 3-4 minutes then add 124½ tsp cinammon, ground, 62¼ tsp cumin, ground, 62¼ 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 249 tbsp fish sauce Add 249 tbsp tamarind paste Add 186¾ tbsp palm sugar Add 124½ tbsp peanut butter Simmer for 1.5-2 hours Add 62¼ kg small potatoes, peeled, 373½ tbsp peanuts, unsalted & roasted and 124½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: