Prep: 15m
Cook: 3h
Serves: - 817 +
Ingredients
306⅜ tbsp massaman curry paste 612¾ cm piece of ginger, minced 612¾ cloves garlic, minced 102⅛ tbsp galangal paste 204¼ 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:
163⅖ kg beef, e.g. chuck 102⅛ tsp cinammon, ground 51 1/16 tsp cumin, ground 51 1/16 tsp coriander, ground 612¾ tbsp paste 102⅛ litre coconut milk 102⅛ large onion, wedged 51 1/16 kg small potatoes, peeled 204¼ tbsp fish sauce 153 3/16 tbsp palm sugar 204¼ tbsp tamarind paste 102⅛ tbsp peanut butter 306⅜ tbsp peanuts, unsalted & roasted
Cut 163⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 612¾ tbsp paste Fry for 3-4 minutes then add 102⅛ tsp cinammon, ground, 51 1/16 tsp cumin, ground, 51 1/16 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 204¼ tbsp fish sauce Add 204¼ tbsp tamarind paste Add 153 3/16 tbsp palm sugar Add 102⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 51 1/16 kg small potatoes, peeled, 306⅜ tbsp peanuts, unsalted & roasted and 102⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: