Prep: 15m
Cook: 3h
Serves: - 890 +
Ingredients
333¾ tbsp massaman curry paste 667½ cm piece of ginger, minced 667½ cloves garlic, minced 111¼ tbsp galangal paste 222½ 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:
178 kg beef, e.g. chuck 111¼ tsp cinammon, ground 55⅝ tsp cumin, ground 55⅝ tsp coriander, ground 667½ tbsp paste 111¼ litre coconut milk 111¼ large onion, wedged 55⅝ kg small potatoes, peeled 222½ tbsp fish sauce 166⅞ tbsp palm sugar 222½ tbsp tamarind paste 111¼ tbsp peanut butter 333¾ tbsp peanuts, unsalted & roasted
Cut 178 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 667½ tbsp paste Fry for 3-4 minutes then add 111¼ tsp cinammon, ground, 55⅝ tsp cumin, ground, 55⅝ 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 222½ tbsp fish sauce Add 222½ tbsp tamarind paste Add 166⅞ tbsp palm sugar Add 111¼ tbsp peanut butter Simmer for 1.5-2 hours Add 55⅝ kg small potatoes, peeled, 333¾ tbsp peanuts, unsalted & roasted and 111¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: