Prep: 15m
Cook: 3h
Serves: - 529 +
Ingredients
198⅜ tbsp massaman curry paste 396¾ cm piece of ginger, minced 396¾ cloves garlic, minced 66⅛ tbsp galangal paste 132¼ 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:
105⅘ kg beef, e.g. chuck 66⅛ tsp cinammon, ground 33 1/16 tsp cumin, ground 33 1/16 tsp coriander, ground 396¾ tbsp paste 66⅛ litre coconut milk 66⅛ large onion, wedged 33 1/16 kg small potatoes, peeled 132¼ tbsp fish sauce 99 3/16 tbsp palm sugar 132¼ tbsp tamarind paste 66⅛ tbsp peanut butter 198⅜ tbsp peanuts, unsalted & roasted
Cut 105⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 396¾ tbsp paste Fry for 3-4 minutes then add 66⅛ tsp cinammon, ground, 33 1/16 tsp cumin, ground, 33 1/16 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 132¼ tbsp fish sauce Add 132¼ tbsp tamarind paste Add 99 3/16 tbsp palm sugar Add 66⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 33 1/16 kg small potatoes, peeled, 198⅜ tbsp peanuts, unsalted & roasted and 66⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: