Prep: 15m
Cook: 3h
Serves: - 911 +
Ingredients
341⅝ tbsp massaman curry paste 683¼ cm piece of ginger, minced 683¼ cloves garlic, minced 113⅞ tbsp galangal paste 227¾ 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:
182⅕ kg beef, e.g. chuck 113⅞ tsp cinammon, ground 56 15/16 tsp cumin, ground 56 15/16 tsp coriander, ground 683¼ tbsp paste 113⅞ litre coconut milk 113⅞ large onion, wedged 56 15/16 kg small potatoes, peeled 227¾ tbsp fish sauce 170 13/16 tbsp palm sugar 227¾ tbsp tamarind paste 113⅞ tbsp peanut butter 341⅝ tbsp peanuts, unsalted & roasted
Cut 182⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 683¼ tbsp paste Fry for 3-4 minutes then add 113⅞ tsp cinammon, ground, 56 15/16 tsp cumin, ground, 56 15/16 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 227¾ tbsp fish sauce Add 227¾ tbsp tamarind paste Add 170 13/16 tbsp palm sugar Add 113⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 56 15/16 kg small potatoes, peeled, 341⅝ tbsp peanuts, unsalted & roasted and 113⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: