Prep: 15m
Cook: 3h
Serves: - 343 +
Ingredients
128⅝ tbsp massaman curry paste 257¼ cm piece of ginger, minced 257¼ cloves garlic, minced 42⅞ tbsp galangal paste 85¾ 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:
68⅗ kg beef, e.g. chuck 42⅞ tsp cinammon, ground 21 7/16 tsp cumin, ground 21 7/16 tsp coriander, ground 257¼ tbsp paste 42⅞ litre coconut milk 42⅞ large onion, wedged 21 7/16 kg small potatoes, peeled 85¾ tbsp fish sauce 64 5/16 tbsp palm sugar 85¾ tbsp tamarind paste 42⅞ tbsp peanut butter 128⅝ tbsp peanuts, unsalted & roasted
Cut 68⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 257¼ tbsp paste Fry for 3-4 minutes then add 42⅞ tsp cinammon, ground, 21 7/16 tsp cumin, ground, 21 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 85¾ tbsp fish sauce Add 85¾ tbsp tamarind paste Add 64 5/16 tbsp palm sugar Add 42⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 21 7/16 kg small potatoes, peeled, 128⅝ tbsp peanuts, unsalted & roasted and 42⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: