Prep: 15m
Cook: 3h
Serves: - 457 +
Ingredients
171⅜ tbsp massaman curry paste 342¾ cm piece of ginger, minced 342¾ cloves garlic, minced 57⅛ tbsp galangal paste 114¼ 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:
91⅖ kg beef, e.g. chuck 57⅛ tsp cinammon, ground 28 9/16 tsp cumin, ground 28 9/16 tsp coriander, ground 342¾ tbsp paste 57⅛ litre coconut milk 57⅛ large onion, wedged 28 9/16 kg small potatoes, peeled 114¼ tbsp fish sauce 85 11/16 tbsp palm sugar 114¼ tbsp tamarind paste 57⅛ tbsp peanut butter 171⅜ tbsp peanuts, unsalted & roasted
Cut 91⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 342¾ tbsp paste Fry for 3-4 minutes then add 57⅛ tsp cinammon, ground, 28 9/16 tsp cumin, ground, 28 9/16 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 114¼ tbsp fish sauce Add 114¼ tbsp tamarind paste Add 85 11/16 tbsp palm sugar Add 57⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 28 9/16 kg small potatoes, peeled, 171⅜ tbsp peanuts, unsalted & roasted and 57⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: