Prep: 15m
Cook: 3h
Serves: - 781 +
Ingredients
292⅞ tbsp massaman curry paste 585¾ cm piece of ginger, minced 585¾ cloves garlic, minced 97⅝ tbsp galangal paste 195¼ 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:
156⅕ kg beef, e.g. chuck 97⅝ tsp cinammon, ground 48 13/16 tsp cumin, ground 48 13/16 tsp coriander, ground 585¾ tbsp paste 97⅝ litre coconut milk 97⅝ large onion, wedged 48 13/16 kg small potatoes, peeled 195¼ tbsp fish sauce 146 7/16 tbsp palm sugar 195¼ tbsp tamarind paste 97⅝ tbsp peanut butter 292⅞ tbsp peanuts, unsalted & roasted
Cut 156⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 585¾ tbsp paste Fry for 3-4 minutes then add 97⅝ tsp cinammon, ground, 48 13/16 tsp cumin, ground, 48 13/16 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 195¼ tbsp fish sauce Add 195¼ tbsp tamarind paste Add 146 7/16 tbsp palm sugar Add 97⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 48 13/16 kg small potatoes, peeled, 292⅞ tbsp peanuts, unsalted & roasted and 97⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: