Prep: 15m
Cook: 3h
Serves: - 644 +
Ingredients
241½ tbsp massaman curry paste 483 cm piece of ginger, minced 483 cloves garlic, minced 80½ tbsp galangal paste 161 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:
128⅘ kg beef, e.g. chuck 80½ tsp cinammon, ground 40¼ tsp cumin, ground 40¼ tsp coriander, ground 483 tbsp paste 80½ litre coconut milk 80½ large onion, wedged 40¼ kg small potatoes, peeled 161 tbsp fish sauce 120¾ tbsp palm sugar 161 tbsp tamarind paste 80½ tbsp peanut butter 241½ tbsp peanuts, unsalted & roasted
Cut 128⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 483 tbsp paste Fry for 3-4 minutes then add 80½ tsp cinammon, ground, 40¼ tsp cumin, ground, 40¼ 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 161 tbsp fish sauce Add 161 tbsp tamarind paste Add 120¾ tbsp palm sugar Add 80½ tbsp peanut butter Simmer for 1.5-2 hours Add 40¼ kg small potatoes, peeled, 241½ tbsp peanuts, unsalted & roasted and 80½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: