Prep: 15m
Cook: 3h
Serves: - 617 +
Ingredients
231⅜ tbsp massaman curry paste 462¾ cm piece of ginger, minced 462¾ cloves garlic, minced 77⅛ tbsp galangal paste 154¼ 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:
123⅖ kg beef, e.g. chuck 77⅛ tsp cinammon, ground 38 9/16 tsp cumin, ground 38 9/16 tsp coriander, ground 462¾ tbsp paste 77⅛ litre coconut milk 77⅛ large onion, wedged 38 9/16 kg small potatoes, peeled 154¼ tbsp fish sauce 115 11/16 tbsp palm sugar 154¼ tbsp tamarind paste 77⅛ tbsp peanut butter 231⅜ tbsp peanuts, unsalted & roasted
Cut 123⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 462¾ tbsp paste Fry for 3-4 minutes then add 77⅛ tsp cinammon, ground, 38 9/16 tsp cumin, ground, 38 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 154¼ tbsp fish sauce Add 154¼ tbsp tamarind paste Add 115 11/16 tbsp palm sugar Add 77⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 38 9/16 kg small potatoes, peeled, 231⅜ tbsp peanuts, unsalted & roasted and 77⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: