Prep: 15m
Cook: 3h
Serves: - 783 +
Ingredients
293⅝ tbsp massaman curry paste 587¼ cm piece of ginger, minced 587¼ cloves garlic, minced 97⅞ tbsp galangal paste 195¾ 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:
156⅗ kg beef, e.g. chuck 97⅞ tsp cinammon, ground 48 15/16 tsp cumin, ground 48 15/16 tsp coriander, ground 587¼ tbsp paste 97⅞ litre coconut milk 97⅞ large onion, wedged 48 15/16 kg small potatoes, peeled 195¾ tbsp fish sauce 146 13/16 tbsp palm sugar 195¾ tbsp tamarind paste 97⅞ tbsp peanut butter 293⅝ tbsp peanuts, unsalted & roasted
Cut 156⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 587¼ tbsp paste Fry for 3-4 minutes then add 97⅞ tsp cinammon, ground, 48 15/16 tsp cumin, ground, 48 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 195¾ tbsp fish sauce Add 195¾ tbsp tamarind paste Add 146 13/16 tbsp palm sugar Add 97⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 48 15/16 kg small potatoes, peeled, 293⅝ tbsp peanuts, unsalted & roasted and 97⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: