Prep: 15m
Cook: 3h
Serves: - 1093 +
Ingredients
409⅞ tbsp massaman curry paste 819¾ cm piece of ginger, minced 819¾ cloves garlic, minced 136⅝ tbsp galangal paste 273¼ 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:
218⅗ kg beef, e.g. chuck 136⅝ tsp cinammon, ground 68 5/16 tsp cumin, ground 68 5/16 tsp coriander, ground 819¾ tbsp paste 136⅝ litre coconut milk 136⅝ large onion, wedged 68 5/16 kg small potatoes, peeled 273¼ tbsp fish sauce 204 15/16 tbsp palm sugar 273¼ tbsp tamarind paste 136⅝ tbsp peanut butter 409⅞ tbsp peanuts, unsalted & roasted
Cut 218⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 819¾ tbsp paste Fry for 3-4 minutes then add 136⅝ tsp cinammon, ground, 68 5/16 tsp cumin, ground, 68 5/16 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 273¼ tbsp fish sauce Add 273¼ tbsp tamarind paste Add 204 15/16 tbsp palm sugar Add 136⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 68 5/16 kg small potatoes, peeled, 409⅞ tbsp peanuts, unsalted & roasted and 136⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: