Prep: 15m
Cook: 3h
Serves: - 653 +
Ingredients
244⅞ tbsp massaman curry paste 489¾ cm piece of ginger, minced 489¾ cloves garlic, minced 81⅝ tbsp galangal paste 163¼ 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:
130⅗ kg beef, e.g. chuck 81⅝ tsp cinammon, ground 40 13/16 tsp cumin, ground 40 13/16 tsp coriander, ground 489¾ tbsp paste 81⅝ litre coconut milk 81⅝ large onion, wedged 40 13/16 kg small potatoes, peeled 163¼ tbsp fish sauce 122 7/16 tbsp palm sugar 163¼ tbsp tamarind paste 81⅝ tbsp peanut butter 244⅞ tbsp peanuts, unsalted & roasted
Cut 130⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 489¾ tbsp paste Fry for 3-4 minutes then add 81⅝ tsp cinammon, ground, 40 13/16 tsp cumin, ground, 40 13/16 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 163¼ tbsp fish sauce Add 163¼ tbsp tamarind paste Add 122 7/16 tbsp palm sugar Add 81⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 40 13/16 kg small potatoes, peeled, 244⅞ tbsp peanuts, unsalted & roasted and 81⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: