Prep: 15m
Cook: 3h
Serves: - 430 +
Ingredients
161¼ tbsp massaman curry paste 322½ cm piece of ginger, minced 322½ cloves garlic, minced 53¾ tbsp galangal paste 107½ 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:
86 kg beef, e.g. chuck 53¾ tsp cinammon, ground 26⅞ tsp cumin, ground 26⅞ tsp coriander, ground 322½ tbsp paste 53¾ litre coconut milk 53¾ large onion, wedged 26⅞ kg small potatoes, peeled 107½ tbsp fish sauce 80⅝ tbsp palm sugar 107½ tbsp tamarind paste 53¾ tbsp peanut butter 161¼ tbsp peanuts, unsalted & roasted
Cut 86 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 322½ tbsp paste Fry for 3-4 minutes then add 53¾ tsp cinammon, ground, 26⅞ tsp cumin, ground, 26⅞ 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 107½ tbsp fish sauce Add 107½ tbsp tamarind paste Add 80⅝ tbsp palm sugar Add 53¾ tbsp peanut butter Simmer for 1.5-2 hours Add 26⅞ kg small potatoes, peeled, 161¼ tbsp peanuts, unsalted & roasted and 53¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: