Prep: 15m
Cook: 3h
Serves: - 473 +
Ingredients
177⅜ tbsp massaman curry paste 354¾ cm piece of ginger, minced 354¾ cloves garlic, minced 59⅛ tbsp galangal paste 118¼ 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:
94⅗ kg beef, e.g. chuck 59⅛ tsp cinammon, ground 29 9/16 tsp cumin, ground 29 9/16 tsp coriander, ground 354¾ tbsp paste 59⅛ litre coconut milk 59⅛ large onion, wedged 29 9/16 kg small potatoes, peeled 118¼ tbsp fish sauce 88 11/16 tbsp palm sugar 118¼ tbsp tamarind paste 59⅛ tbsp peanut butter 177⅜ tbsp peanuts, unsalted & roasted
Cut 94⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 354¾ tbsp paste Fry for 3-4 minutes then add 59⅛ tsp cinammon, ground, 29 9/16 tsp cumin, ground, 29 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 118¼ tbsp fish sauce Add 118¼ tbsp tamarind paste Add 88 11/16 tbsp palm sugar Add 59⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 29 9/16 kg small potatoes, peeled, 177⅜ tbsp peanuts, unsalted & roasted and 59⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: