Prep: 15m
Cook: 3h
Serves: - 1223 +
Ingredients
458⅝ tbsp massaman curry paste 917¼ cm piece of ginger, minced 917¼ cloves garlic, minced 152⅞ tbsp galangal paste 305¾ 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:
244⅗ kg beef, e.g. chuck 152⅞ tsp cinammon, ground 76 7/16 tsp cumin, ground 76 7/16 tsp coriander, ground 917¼ tbsp paste 152⅞ litre coconut milk 152⅞ large onion, wedged 76 7/16 kg small potatoes, peeled 305¾ tbsp fish sauce 229 5/16 tbsp palm sugar 305¾ tbsp tamarind paste 152⅞ tbsp peanut butter 458⅝ tbsp peanuts, unsalted & roasted
Cut 244⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 917¼ tbsp paste Fry for 3-4 minutes then add 152⅞ tsp cinammon, ground, 76 7/16 tsp cumin, ground, 76 7/16 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 305¾ tbsp fish sauce Add 305¾ tbsp tamarind paste Add 229 5/16 tbsp palm sugar Add 152⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 76 7/16 kg small potatoes, peeled, 458⅝ tbsp peanuts, unsalted & roasted and 152⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: