Prep: 15m
Cook: 3h
Serves: - 1033 +
Ingredients
387⅜ tbsp massaman curry paste 774¾ cm piece of ginger, minced 774¾ cloves garlic, minced 129⅛ tbsp galangal paste 258¼ 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:
206⅗ kg beef, e.g. chuck 129⅛ tsp cinammon, ground 64 9/16 tsp cumin, ground 64 9/16 tsp coriander, ground 774¾ tbsp paste 129⅛ litre coconut milk 129⅛ large onion, wedged 64 9/16 kg small potatoes, peeled 258¼ tbsp fish sauce 193 11/16 tbsp palm sugar 258¼ tbsp tamarind paste 129⅛ tbsp peanut butter 387⅜ tbsp peanuts, unsalted & roasted
Cut 206⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 774¾ tbsp paste Fry for 3-4 minutes then add 129⅛ tsp cinammon, ground, 64 9/16 tsp cumin, ground, 64 9/16 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 258¼ tbsp fish sauce Add 258¼ tbsp tamarind paste Add 193 11/16 tbsp palm sugar Add 129⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 64 9/16 kg small potatoes, peeled, 387⅜ tbsp peanuts, unsalted & roasted and 129⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: