Prep: 15m
Cook: 3h
Serves: - 1137 +
Ingredients
426⅜ tbsp massaman curry paste 852¾ cm piece of ginger, minced 852¾ cloves garlic, minced 142⅛ tbsp galangal paste 284¼ 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:
227⅖ kg beef, e.g. chuck 142⅛ tsp cinammon, ground 71 1/16 tsp cumin, ground 71 1/16 tsp coriander, ground 852¾ tbsp paste 142⅛ litre coconut milk 142⅛ large onion, wedged 71 1/16 kg small potatoes, peeled 284¼ tbsp fish sauce 213 3/16 tbsp palm sugar 284¼ tbsp tamarind paste 142⅛ tbsp peanut butter 426⅜ tbsp peanuts, unsalted & roasted
Cut 227⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 852¾ tbsp paste Fry for 3-4 minutes then add 142⅛ tsp cinammon, ground, 71 1/16 tsp cumin, ground, 71 1/16 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 284¼ tbsp fish sauce Add 284¼ tbsp tamarind paste Add 213 3/16 tbsp palm sugar Add 142⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 71 1/16 kg small potatoes, peeled, 426⅜ tbsp peanuts, unsalted & roasted and 142⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: