Prep: 15m
Cook: 3h
Serves: - 1088 +
Ingredients
408 tbsp massaman curry paste 816 cm piece of ginger, minced 816 cloves garlic, minced 136 tbsp galangal paste 272 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:
217⅗ kg beef, e.g. chuck 136 tsp cinammon, ground 68 tsp cumin, ground 68 tsp coriander, ground 816 tbsp paste 136 litre coconut milk 136 large onion, wedged 68 kg small potatoes, peeled 272 tbsp fish sauce 204 tbsp palm sugar 272 tbsp tamarind paste 136 tbsp peanut butter 408 tbsp peanuts, unsalted & roasted
Cut 217⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 816 tbsp paste Fry for 3-4 minutes then add 136 tsp cinammon, ground, 68 tsp cumin, ground, 68 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 272 tbsp fish sauce Add 272 tbsp tamarind paste Add 204 tbsp palm sugar Add 136 tbsp peanut butter Simmer for 1.5-2 hours Add 68 kg small potatoes, peeled, 408 tbsp peanuts, unsalted & roasted and 136 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: