Prep: 15m
Cook: 3h
Serves: - 1149 +
Ingredients
430⅞ tbsp massaman curry paste 861¾ cm piece of ginger, minced 861¾ cloves garlic, minced 143⅝ tbsp galangal paste 287¼ 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:
229⅘ kg beef, e.g. chuck 143⅝ tsp cinammon, ground 71 13/16 tsp cumin, ground 71 13/16 tsp coriander, ground 861¾ tbsp paste 143⅝ litre coconut milk 143⅝ large onion, wedged 71 13/16 kg small potatoes, peeled 287¼ tbsp fish sauce 215 7/16 tbsp palm sugar 287¼ tbsp tamarind paste 143⅝ tbsp peanut butter 430⅞ tbsp peanuts, unsalted & roasted
Cut 229⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 861¾ tbsp paste Fry for 3-4 minutes then add 143⅝ tsp cinammon, ground, 71 13/16 tsp cumin, ground, 71 13/16 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 287¼ tbsp fish sauce Add 287¼ tbsp tamarind paste Add 215 7/16 tbsp palm sugar Add 143⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 71 13/16 kg small potatoes, peeled, 430⅞ tbsp peanuts, unsalted & roasted and 143⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: