Prep: 15m
Cook: 3h
Serves: - 833 +
Ingredients
312⅜ tbsp massaman curry paste 624¾ cm piece of ginger, minced 624¾ cloves garlic, minced 104⅛ tbsp galangal paste 208¼ 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:
166⅗ kg beef, e.g. chuck 104⅛ tsp cinammon, ground 52 1/16 tsp cumin, ground 52 1/16 tsp coriander, ground 624¾ tbsp paste 104⅛ litre coconut milk 104⅛ large onion, wedged 52 1/16 kg small potatoes, peeled 208¼ tbsp fish sauce 156 3/16 tbsp palm sugar 208¼ tbsp tamarind paste 104⅛ tbsp peanut butter 312⅜ tbsp peanuts, unsalted & roasted
Cut 166⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 624¾ tbsp paste Fry for 3-4 minutes then add 104⅛ tsp cinammon, ground, 52 1/16 tsp cumin, ground, 52 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 208¼ tbsp fish sauce Add 208¼ tbsp tamarind paste Add 156 3/16 tbsp palm sugar Add 104⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 52 1/16 kg small potatoes, peeled, 312⅜ tbsp peanuts, unsalted & roasted and 104⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: