Prep: 15m
Cook: 3h
Serves: - 553 +
Ingredients
207⅜ tbsp massaman curry paste 414¾ cm piece of ginger, minced 414¾ cloves garlic, minced 69⅛ tbsp galangal paste 138¼ 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:
110⅗ kg beef, e.g. chuck 69⅛ tsp cinammon, ground 34 9/16 tsp cumin, ground 34 9/16 tsp coriander, ground 414¾ tbsp paste 69⅛ litre coconut milk 69⅛ large onion, wedged 34 9/16 kg small potatoes, peeled 138¼ tbsp fish sauce 103 11/16 tbsp palm sugar 138¼ tbsp tamarind paste 69⅛ tbsp peanut butter 207⅜ tbsp peanuts, unsalted & roasted
Cut 110⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 414¾ tbsp paste Fry for 3-4 minutes then add 69⅛ tsp cinammon, ground, 34 9/16 tsp cumin, ground, 34 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 138¼ tbsp fish sauce Add 138¼ tbsp tamarind paste Add 103 11/16 tbsp palm sugar Add 69⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 34 9/16 kg small potatoes, peeled, 207⅜ tbsp peanuts, unsalted & roasted and 69⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: