Prep: 15m
Cook: 3h
Serves: - 431 +
Ingredients
161⅝ tbsp massaman curry paste 323¼ cm piece of ginger, minced 323¼ cloves garlic, minced 53⅞ tbsp galangal paste 107¾ 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:
86⅕ kg beef, e.g. chuck 53⅞ tsp cinammon, ground 26 15/16 tsp cumin, ground 26 15/16 tsp coriander, ground 323¼ tbsp paste 53⅞ litre coconut milk 53⅞ large onion, wedged 26 15/16 kg small potatoes, peeled 107¾ tbsp fish sauce 80 13/16 tbsp palm sugar 107¾ tbsp tamarind paste 53⅞ tbsp peanut butter 161⅝ tbsp peanuts, unsalted & roasted
Cut 86⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 323¼ tbsp paste Fry for 3-4 minutes then add 53⅞ tsp cinammon, ground, 26 15/16 tsp cumin, ground, 26 15/16 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 107¾ tbsp fish sauce Add 107¾ tbsp tamarind paste Add 80 13/16 tbsp palm sugar Add 53⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 26 15/16 kg small potatoes, peeled, 161⅝ tbsp peanuts, unsalted & roasted and 53⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: