Prep: 15m
Cook: 3h
Serves: - 799 +
Ingredients
299⅝ tbsp massaman curry paste 599¼ cm piece of ginger, minced 599¼ cloves garlic, minced 99⅞ tbsp galangal paste 199¾ 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:
159⅘ kg beef, e.g. chuck 99⅞ tsp cinammon, ground 49 15/16 tsp cumin, ground 49 15/16 tsp coriander, ground 599¼ tbsp paste 99⅞ litre coconut milk 99⅞ large onion, wedged 49 15/16 kg small potatoes, peeled 199¾ tbsp fish sauce 149 13/16 tbsp palm sugar 199¾ tbsp tamarind paste 99⅞ tbsp peanut butter 299⅝ tbsp peanuts, unsalted & roasted
Cut 159⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 599¼ tbsp paste Fry for 3-4 minutes then add 99⅞ tsp cinammon, ground, 49 15/16 tsp cumin, ground, 49 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 199¾ tbsp fish sauce Add 199¾ tbsp tamarind paste Add 149 13/16 tbsp palm sugar Add 99⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 49 15/16 kg small potatoes, peeled, 299⅝ tbsp peanuts, unsalted & roasted and 99⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: