Prep: 15m
Cook: 3h
Serves: - 767 +
Ingredients
287⅝ tbsp massaman curry paste 575¼ cm piece of ginger, minced 575¼ cloves garlic, minced 95⅞ tbsp galangal paste 191¾ 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:
153⅖ kg beef, e.g. chuck 95⅞ tsp cinammon, ground 47 15/16 tsp cumin, ground 47 15/16 tsp coriander, ground 575¼ tbsp paste 95⅞ litre coconut milk 95⅞ large onion, wedged 47 15/16 kg small potatoes, peeled 191¾ tbsp fish sauce 143 13/16 tbsp palm sugar 191¾ tbsp tamarind paste 95⅞ tbsp peanut butter 287⅝ tbsp peanuts, unsalted & roasted
Cut 153⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 575¼ tbsp paste Fry for 3-4 minutes then add 95⅞ tsp cinammon, ground, 47 15/16 tsp cumin, ground, 47 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 191¾ tbsp fish sauce Add 191¾ tbsp tamarind paste Add 143 13/16 tbsp palm sugar Add 95⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 47 15/16 kg small potatoes, peeled, 287⅝ tbsp peanuts, unsalted & roasted and 95⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: