Prep: 15m
Cook: 3h
Serves: - 835 +
Ingredients
313⅛ tbsp massaman curry paste 626¼ cm piece of ginger, minced 626¼ cloves garlic, minced 104⅜ tbsp galangal paste 208¾ 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:
167 kg beef, e.g. chuck 104⅜ tsp cinammon, ground 52 3/16 tsp cumin, ground 52 3/16 tsp coriander, ground 626¼ tbsp paste 104⅜ litre coconut milk 104⅜ large onion, wedged 52 3/16 kg small potatoes, peeled 208¾ tbsp fish sauce 156 9/16 tbsp palm sugar 208¾ tbsp tamarind paste 104⅜ tbsp peanut butter 313⅛ tbsp peanuts, unsalted & roasted
Cut 167 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 626¼ tbsp paste Fry for 3-4 minutes then add 104⅜ tsp cinammon, ground, 52 3/16 tsp cumin, ground, 52 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 208¾ tbsp fish sauce Add 208¾ tbsp tamarind paste Add 156 9/16 tbsp palm sugar Add 104⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 52 3/16 kg small potatoes, peeled, 313⅛ tbsp peanuts, unsalted & roasted and 104⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: