Prep: 15m
Cook: 3h
Serves: - 389 +
Ingredients
145⅞ tbsp massaman curry paste 291¾ cm piece of ginger, minced 291¾ cloves garlic, minced 48⅝ tbsp galangal paste 97¼ 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:
77⅘ kg beef, e.g. chuck 48⅝ tsp cinammon, ground 24 5/16 tsp cumin, ground 24 5/16 tsp coriander, ground 291¾ tbsp paste 48⅝ litre coconut milk 48⅝ large onion, wedged 24 5/16 kg small potatoes, peeled 97¼ tbsp fish sauce 72 15/16 tbsp palm sugar 97¼ tbsp tamarind paste 48⅝ tbsp peanut butter 145⅞ tbsp peanuts, unsalted & roasted
Cut 77⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 291¾ tbsp paste Fry for 3-4 minutes then add 48⅝ tsp cinammon, ground, 24 5/16 tsp cumin, ground, 24 5/16 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 97¼ tbsp fish sauce Add 97¼ tbsp tamarind paste Add 72 15/16 tbsp palm sugar Add 48⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 24 5/16 kg small potatoes, peeled, 145⅞ tbsp peanuts, unsalted & roasted and 48⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: