Prep: 15m
Cook: 3h
Serves: - 779 +
Ingredients
292⅛ tbsp massaman curry paste 584¼ cm piece of ginger, minced 584¼ cloves garlic, minced 97⅜ tbsp galangal paste 194¾ 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:
155⅘ kg beef, e.g. chuck 97⅜ tsp cinammon, ground 48 11/16 tsp cumin, ground 48 11/16 tsp coriander, ground 584¼ tbsp paste 97⅜ litre coconut milk 97⅜ large onion, wedged 48 11/16 kg small potatoes, peeled 194¾ tbsp fish sauce 146 1/16 tbsp palm sugar 194¾ tbsp tamarind paste 97⅜ tbsp peanut butter 292⅛ tbsp peanuts, unsalted & roasted
Cut 155⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 584¼ tbsp paste Fry for 3-4 minutes then add 97⅜ tsp cinammon, ground, 48 11/16 tsp cumin, ground, 48 11/16 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 194¾ tbsp fish sauce Add 194¾ tbsp tamarind paste Add 146 1/16 tbsp palm sugar Add 97⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 48 11/16 kg small potatoes, peeled, 292⅛ tbsp peanuts, unsalted & roasted and 97⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: