Prep: 15m
Cook: 3h
Serves: - 721 +
Ingredients
270⅜ tbsp massaman curry paste 540¾ cm piece of ginger, minced 540¾ cloves garlic, minced 90⅛ tbsp galangal paste 180¼ 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:
144⅕ kg beef, e.g. chuck 90⅛ tsp cinammon, ground 45 1/16 tsp cumin, ground 45 1/16 tsp coriander, ground 540¾ tbsp paste 90⅛ litre coconut milk 90⅛ large onion, wedged 45 1/16 kg small potatoes, peeled 180¼ tbsp fish sauce 135 3/16 tbsp palm sugar 180¼ tbsp tamarind paste 90⅛ tbsp peanut butter 270⅜ tbsp peanuts, unsalted & roasted
Cut 144⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 540¾ tbsp paste Fry for 3-4 minutes then add 90⅛ tsp cinammon, ground, 45 1/16 tsp cumin, ground, 45 1/16 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 180¼ tbsp fish sauce Add 180¼ tbsp tamarind paste Add 135 3/16 tbsp palm sugar Add 90⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 45 1/16 kg small potatoes, peeled, 270⅜ tbsp peanuts, unsalted & roasted and 90⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: