Prep: 15m
Cook: 3h
Serves: - 811 +
Ingredients
304⅛ tbsp massaman curry paste 608¼ cm piece of ginger, minced 608¼ cloves garlic, minced 101⅜ tbsp galangal paste 202¾ 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:
162⅕ kg beef, e.g. chuck 101⅜ tsp cinammon, ground 50 11/16 tsp cumin, ground 50 11/16 tsp coriander, ground 608¼ tbsp paste 101⅜ litre coconut milk 101⅜ large onion, wedged 50 11/16 kg small potatoes, peeled 202¾ tbsp fish sauce 152 1/16 tbsp palm sugar 202¾ tbsp tamarind paste 101⅜ tbsp peanut butter 304⅛ tbsp peanuts, unsalted & roasted
Cut 162⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 608¼ tbsp paste Fry for 3-4 minutes then add 101⅜ tsp cinammon, ground, 50 11/16 tsp cumin, ground, 50 11/16 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 202¾ tbsp fish sauce Add 202¾ tbsp tamarind paste Add 152 1/16 tbsp palm sugar Add 101⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 50 11/16 kg small potatoes, peeled, 304⅛ tbsp peanuts, unsalted & roasted and 101⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: