Prep: 15m
Cook: 3h
Serves: - 889 +
Ingredients
333⅜ tbsp massaman curry paste 666¾ cm piece of ginger, minced 666¾ cloves garlic, minced 111⅛ tbsp galangal paste 222¼ 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:
177⅘ kg beef, e.g. chuck 111⅛ tsp cinammon, ground 55 9/16 tsp cumin, ground 55 9/16 tsp coriander, ground 666¾ tbsp paste 111⅛ litre coconut milk 111⅛ large onion, wedged 55 9/16 kg small potatoes, peeled 222¼ tbsp fish sauce 166 11/16 tbsp palm sugar 222¼ tbsp tamarind paste 111⅛ tbsp peanut butter 333⅜ tbsp peanuts, unsalted & roasted
Cut 177⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 666¾ tbsp paste Fry for 3-4 minutes then add 111⅛ tsp cinammon, ground, 55 9/16 tsp cumin, ground, 55 9/16 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 222¼ tbsp fish sauce Add 222¼ tbsp tamarind paste Add 166 11/16 tbsp palm sugar Add 111⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 55 9/16 kg small potatoes, peeled, 333⅜ tbsp peanuts, unsalted & roasted and 111⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: