Prep: 15m
Cook: 3h
Serves: - 331 +
Ingredients
124⅛ tbsp massaman curry paste 248¼ cm piece of ginger, minced 248¼ cloves garlic, minced 41⅜ tbsp galangal paste 82¾ 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:
66⅕ kg beef, e.g. chuck 41⅜ tsp cinammon, ground 20 11/16 tsp cumin, ground 20 11/16 tsp coriander, ground 248¼ tbsp paste 41⅜ litre coconut milk 41⅜ large onion, wedged 20 11/16 kg small potatoes, peeled 82¾ tbsp fish sauce 62 1/16 tbsp palm sugar 82¾ tbsp tamarind paste 41⅜ tbsp peanut butter 124⅛ tbsp peanuts, unsalted & roasted
Cut 66⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 248¼ tbsp paste Fry for 3-4 minutes then add 41⅜ tsp cinammon, ground, 20 11/16 tsp cumin, ground, 20 11/16 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 82¾ tbsp fish sauce Add 82¾ tbsp tamarind paste Add 62 1/16 tbsp palm sugar Add 41⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 20 11/16 kg small potatoes, peeled, 124⅛ tbsp peanuts, unsalted & roasted and 41⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: