Prep: 15m
Cook: 3h
Serves: - 1067 +
Ingredients
400⅛ tbsp massaman curry paste 800¼ cm piece of ginger, minced 800¼ cloves garlic, minced 133⅜ tbsp galangal paste 266¾ 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:
213⅖ kg beef, e.g. chuck 133⅜ tsp cinammon, ground 66 11/16 tsp cumin, ground 66 11/16 tsp coriander, ground 800¼ tbsp paste 133⅜ litre coconut milk 133⅜ large onion, wedged 66 11/16 kg small potatoes, peeled 266¾ tbsp fish sauce 200 1/16 tbsp palm sugar 266¾ tbsp tamarind paste 133⅜ tbsp peanut butter 400⅛ tbsp peanuts, unsalted & roasted
Cut 213⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 800¼ tbsp paste Fry for 3-4 minutes then add 133⅜ tsp cinammon, ground, 66 11/16 tsp cumin, ground, 66 11/16 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 266¾ tbsp fish sauce Add 266¾ tbsp tamarind paste Add 200 1/16 tbsp palm sugar Add 133⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 66 11/16 kg small potatoes, peeled, 400⅛ tbsp peanuts, unsalted & roasted and 133⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: