Prep: 15m
Cook: 3h
Serves: - 757 +
Ingredients
283⅞ tbsp massaman curry paste 567¾ cm piece of ginger, minced 567¾ cloves garlic, minced 94⅝ tbsp galangal paste 189¼ 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:
151⅖ kg beef, e.g. chuck 94⅝ tsp cinammon, ground 47 5/16 tsp cumin, ground 47 5/16 tsp coriander, ground 567¾ tbsp paste 94⅝ litre coconut milk 94⅝ large onion, wedged 47 5/16 kg small potatoes, peeled 189¼ tbsp fish sauce 141 15/16 tbsp palm sugar 189¼ tbsp tamarind paste 94⅝ tbsp peanut butter 283⅞ tbsp peanuts, unsalted & roasted
Cut 151⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 567¾ tbsp paste Fry for 3-4 minutes then add 94⅝ tsp cinammon, ground, 47 5/16 tsp cumin, ground, 47 5/16 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 189¼ tbsp fish sauce Add 189¼ tbsp tamarind paste Add 141 15/16 tbsp palm sugar Add 94⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 47 5/16 kg small potatoes, peeled, 283⅞ tbsp peanuts, unsalted & roasted and 94⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: