Prep: 15m
Cook: 3h
Serves: - 839 +
Ingredients
314⅝ tbsp massaman curry paste 629¼ cm piece of ginger, minced 629¼ cloves garlic, minced 104⅞ tbsp galangal paste 209¾ 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:
167⅘ kg beef, e.g. chuck 104⅞ tsp cinammon, ground 52 7/16 tsp cumin, ground 52 7/16 tsp coriander, ground 629¼ tbsp paste 104⅞ litre coconut milk 104⅞ large onion, wedged 52 7/16 kg small potatoes, peeled 209¾ tbsp fish sauce 157 5/16 tbsp palm sugar 209¾ tbsp tamarind paste 104⅞ tbsp peanut butter 314⅝ tbsp peanuts, unsalted & roasted
Cut 167⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 629¼ tbsp paste Fry for 3-4 minutes then add 104⅞ tsp cinammon, ground, 52 7/16 tsp cumin, ground, 52 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 209¾ tbsp fish sauce Add 209¾ tbsp tamarind paste Add 157 5/16 tbsp palm sugar Add 104⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 52 7/16 kg small potatoes, peeled, 314⅝ tbsp peanuts, unsalted & roasted and 104⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: