Prep: 15m
Cook: 3h
Serves: - 1199 +
Ingredients
449⅝ tbsp massaman curry paste 899¼ cm piece of ginger, minced 899¼ cloves garlic, minced 149⅞ tbsp galangal paste 299¾ 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:
239⅘ kg beef, e.g. chuck 149⅞ tsp cinammon, ground 74 15/16 tsp cumin, ground 74 15/16 tsp coriander, ground 899¼ tbsp paste 149⅞ litre coconut milk 149⅞ large onion, wedged 74 15/16 kg small potatoes, peeled 299¾ tbsp fish sauce 224 13/16 tbsp palm sugar 299¾ tbsp tamarind paste 149⅞ tbsp peanut butter 449⅝ tbsp peanuts, unsalted & roasted
Cut 239⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 899¼ tbsp paste Fry for 3-4 minutes then add 149⅞ tsp cinammon, ground, 74 15/16 tsp cumin, ground, 74 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 299¾ tbsp fish sauce Add 299¾ tbsp tamarind paste Add 224 13/16 tbsp palm sugar Add 149⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 74 15/16 kg small potatoes, peeled, 449⅝ tbsp peanuts, unsalted & roasted and 149⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: