Prep: 15m
Cook: 3h
Serves: - 797 +
Ingredients
298⅞ tbsp massaman curry paste 597¾ cm piece of ginger, minced 597¾ cloves garlic, minced 99⅝ tbsp galangal paste 199¼ 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:
159⅖ kg beef, e.g. chuck 99⅝ tsp cinammon, ground 49 13/16 tsp cumin, ground 49 13/16 tsp coriander, ground 597¾ tbsp paste 99⅝ litre coconut milk 99⅝ large onion, wedged 49 13/16 kg small potatoes, peeled 199¼ tbsp fish sauce 149 7/16 tbsp palm sugar 199¼ tbsp tamarind paste 99⅝ tbsp peanut butter 298⅞ tbsp peanuts, unsalted & roasted
Cut 159⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 597¾ tbsp paste Fry for 3-4 minutes then add 99⅝ tsp cinammon, ground, 49 13/16 tsp cumin, ground, 49 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 199¼ tbsp fish sauce Add 199¼ tbsp tamarind paste Add 149 7/16 tbsp palm sugar Add 99⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 49 13/16 kg small potatoes, peeled, 298⅞ tbsp peanuts, unsalted & roasted and 99⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: