Prep: 15m
Cook: 3h
Serves: - 719 +
Ingredients
269⅝ tbsp massaman curry paste 539¼ cm piece of ginger, minced 539¼ cloves garlic, minced 89⅞ tbsp galangal paste 179¾ 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:
143⅘ kg beef, e.g. chuck 89⅞ tsp cinammon, ground 44 15/16 tsp cumin, ground 44 15/16 tsp coriander, ground 539¼ tbsp paste 89⅞ litre coconut milk 89⅞ large onion, wedged 44 15/16 kg small potatoes, peeled 179¾ tbsp fish sauce 134 13/16 tbsp palm sugar 179¾ tbsp tamarind paste 89⅞ tbsp peanut butter 269⅝ tbsp peanuts, unsalted & roasted
Cut 143⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 539¼ tbsp paste Fry for 3-4 minutes then add 89⅞ tsp cinammon, ground, 44 15/16 tsp cumin, ground, 44 15/16 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 179¾ tbsp fish sauce Add 179¾ tbsp tamarind paste Add 134 13/16 tbsp palm sugar Add 89⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 44 15/16 kg small potatoes, peeled, 269⅝ tbsp peanuts, unsalted & roasted and 89⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: