Prep: 15m
Cook: 3h
Serves: - 1103 +
Ingredients
413⅝ tbsp massaman curry paste 827¼ cm piece of ginger, minced 827¼ cloves garlic, minced 137⅞ tbsp galangal paste 275¾ 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:
220⅗ kg beef, e.g. chuck 137⅞ tsp cinammon, ground 68 15/16 tsp cumin, ground 68 15/16 tsp coriander, ground 827¼ tbsp paste 137⅞ litre coconut milk 137⅞ large onion, wedged 68 15/16 kg small potatoes, peeled 275¾ tbsp fish sauce 206 13/16 tbsp palm sugar 275¾ tbsp tamarind paste 137⅞ tbsp peanut butter 413⅝ tbsp peanuts, unsalted & roasted
Cut 220⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 827¼ tbsp paste Fry for 3-4 minutes then add 137⅞ tsp cinammon, ground, 68 15/16 tsp cumin, ground, 68 15/16 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 275¾ tbsp fish sauce Add 275¾ tbsp tamarind paste Add 206 13/16 tbsp palm sugar Add 137⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 68 15/16 kg small potatoes, peeled, 413⅝ tbsp peanuts, unsalted & roasted and 137⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: