Prep: 15m
Cook: 3h
Serves: - 459 +
Ingredients
172⅛ tbsp massaman curry paste 344¼ cm piece of ginger, minced 344¼ cloves garlic, minced 57⅜ tbsp galangal paste 114¾ 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:
91⅘ kg beef, e.g. chuck 57⅜ tsp cinammon, ground 28 11/16 tsp cumin, ground 28 11/16 tsp coriander, ground 344¼ tbsp paste 57⅜ litre coconut milk 57⅜ large onion, wedged 28 11/16 kg small potatoes, peeled 114¾ tbsp fish sauce 86 1/16 tbsp palm sugar 114¾ tbsp tamarind paste 57⅜ tbsp peanut butter 172⅛ tbsp peanuts, unsalted & roasted
Cut 91⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 344¼ tbsp paste Fry for 3-4 minutes then add 57⅜ tsp cinammon, ground, 28 11/16 tsp cumin, ground, 28 11/16 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 114¾ tbsp fish sauce Add 114¾ tbsp tamarind paste Add 86 1/16 tbsp palm sugar Add 57⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 28 11/16 kg small potatoes, peeled, 172⅛ tbsp peanuts, unsalted & roasted and 57⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: