Prep: 15m
Cook: 3h
Serves: - 809 +
Ingredients
303⅜ tbsp massaman curry paste 606¾ cm piece of ginger, minced 606¾ cloves garlic, minced 101⅛ tbsp galangal paste 202¼ 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:
161⅘ kg beef, e.g. chuck 101⅛ tsp cinammon, ground 50 9/16 tsp cumin, ground 50 9/16 tsp coriander, ground 606¾ tbsp paste 101⅛ litre coconut milk 101⅛ large onion, wedged 50 9/16 kg small potatoes, peeled 202¼ tbsp fish sauce 151 11/16 tbsp palm sugar 202¼ tbsp tamarind paste 101⅛ tbsp peanut butter 303⅜ tbsp peanuts, unsalted & roasted
Cut 161⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 606¾ tbsp paste Fry for 3-4 minutes then add 101⅛ tsp cinammon, ground, 50 9/16 tsp cumin, ground, 50 9/16 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 202¼ tbsp fish sauce Add 202¼ tbsp tamarind paste Add 151 11/16 tbsp palm sugar Add 101⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 50 9/16 kg small potatoes, peeled, 303⅜ tbsp peanuts, unsalted & roasted and 101⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: