Prep: 15m
Cook: 3h
Serves: - 1064 +
Ingredients
399 tbsp massaman curry paste 798 cm piece of ginger, minced 798 cloves garlic, minced 133 tbsp galangal paste 266 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:
212⅘ kg beef, e.g. chuck 133 tsp cinammon, ground 66½ tsp cumin, ground 66½ tsp coriander, ground 798 tbsp paste 133 litre coconut milk 133 large onion, wedged 66½ kg small potatoes, peeled 266 tbsp fish sauce 199½ tbsp palm sugar 266 tbsp tamarind paste 133 tbsp peanut butter 399 tbsp peanuts, unsalted & roasted
Cut 212⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 798 tbsp paste Fry for 3-4 minutes then add 133 tsp cinammon, ground, 66½ tsp cumin, ground, 66½ 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 266 tbsp fish sauce Add 266 tbsp tamarind paste Add 199½ tbsp palm sugar Add 133 tbsp peanut butter Simmer for 1.5-2 hours Add 66½ kg small potatoes, peeled, 399 tbsp peanuts, unsalted & roasted and 133 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: