Prep: 15m
Cook: 3h
Serves: - 819 +
Ingredients
307⅛ tbsp massaman curry paste 614¼ cm piece of ginger, minced 614¼ cloves garlic, minced 102⅜ tbsp galangal paste 204¾ 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:
163⅘ kg beef, e.g. chuck 102⅜ tsp cinammon, ground 51 3/16 tsp cumin, ground 51 3/16 tsp coriander, ground 614¼ tbsp paste 102⅜ litre coconut milk 102⅜ large onion, wedged 51 3/16 kg small potatoes, peeled 204¾ tbsp fish sauce 153 9/16 tbsp palm sugar 204¾ tbsp tamarind paste 102⅜ tbsp peanut butter 307⅛ tbsp peanuts, unsalted & roasted
Cut 163⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 614¼ tbsp paste Fry for 3-4 minutes then add 102⅜ tsp cinammon, ground, 51 3/16 tsp cumin, ground, 51 3/16 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 204¾ tbsp fish sauce Add 204¾ tbsp tamarind paste Add 153 9/16 tbsp palm sugar Add 102⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 51 3/16 kg small potatoes, peeled, 307⅛ tbsp peanuts, unsalted & roasted and 102⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: