Prep: 15m
Cook: 3h
Serves: - 495 +
Ingredients
185⅝ tbsp massaman curry paste 371¼ cm piece of ginger, minced 371¼ cloves garlic, minced 61⅞ tbsp galangal paste 123¾ 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:
99 kg beef, e.g. chuck 61⅞ tsp cinammon, ground 30 15/16 tsp cumin, ground 30 15/16 tsp coriander, ground 371¼ tbsp paste 61⅞ litre coconut milk 61⅞ large onion, wedged 30 15/16 kg small potatoes, peeled 123¾ tbsp fish sauce 92 13/16 tbsp palm sugar 123¾ tbsp tamarind paste 61⅞ tbsp peanut butter 185⅝ tbsp peanuts, unsalted & roasted
Cut 99 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 371¼ tbsp paste Fry for 3-4 minutes then add 61⅞ tsp cinammon, ground, 30 15/16 tsp cumin, ground, 30 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 123¾ tbsp fish sauce Add 123¾ tbsp tamarind paste Add 92 13/16 tbsp palm sugar Add 61⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 30 15/16 kg small potatoes, peeled, 185⅝ tbsp peanuts, unsalted & roasted and 61⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: