Prep: 15m
Cook: 3h
Serves: - 823 +
Ingredients
308⅝ tbsp massaman curry paste 617¼ cm piece of ginger, minced 617¼ cloves garlic, minced 102⅞ tbsp galangal paste 205¾ 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:
164⅗ kg beef, e.g. chuck 102⅞ tsp cinammon, ground 51 7/16 tsp cumin, ground 51 7/16 tsp coriander, ground 617¼ tbsp paste 102⅞ litre coconut milk 102⅞ large onion, wedged 51 7/16 kg small potatoes, peeled 205¾ tbsp fish sauce 154 5/16 tbsp palm sugar 205¾ tbsp tamarind paste 102⅞ tbsp peanut butter 308⅝ tbsp peanuts, unsalted & roasted
Cut 164⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 617¼ tbsp paste Fry for 3-4 minutes then add 102⅞ tsp cinammon, ground, 51 7/16 tsp cumin, ground, 51 7/16 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 205¾ tbsp fish sauce Add 205¾ tbsp tamarind paste Add 154 5/16 tbsp palm sugar Add 102⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 51 7/16 kg small potatoes, peeled, 308⅝ tbsp peanuts, unsalted & roasted and 102⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: