Prep: 15m
Cook: 3h
Serves: - 1081 +
Ingredients
405⅜ tbsp massaman curry paste 810¾ cm piece of ginger, minced 810¾ cloves garlic, minced 135⅛ tbsp galangal paste 270¼ 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:
216⅕ kg beef, e.g. chuck 135⅛ tsp cinammon, ground 67 9/16 tsp cumin, ground 67 9/16 tsp coriander, ground 810¾ tbsp paste 135⅛ litre coconut milk 135⅛ large onion, wedged 67 9/16 kg small potatoes, peeled 270¼ tbsp fish sauce 202 11/16 tbsp palm sugar 270¼ tbsp tamarind paste 135⅛ tbsp peanut butter 405⅜ tbsp peanuts, unsalted & roasted
Cut 216⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 810¾ tbsp paste Fry for 3-4 minutes then add 135⅛ tsp cinammon, ground, 67 9/16 tsp cumin, ground, 67 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 270¼ tbsp fish sauce Add 270¼ tbsp tamarind paste Add 202 11/16 tbsp palm sugar Add 135⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 67 9/16 kg small potatoes, peeled, 405⅜ tbsp peanuts, unsalted & roasted and 135⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: