Prep: 15m
Cook: 3h
Serves: - 917 +
Ingredients
343⅞ tbsp massaman curry paste 687¾ cm piece of ginger, minced 687¾ cloves garlic, minced 114⅝ tbsp galangal paste 229¼ 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:
183⅖ kg beef, e.g. chuck 114⅝ tsp cinammon, ground 57 5/16 tsp cumin, ground 57 5/16 tsp coriander, ground 687¾ tbsp paste 114⅝ litre coconut milk 114⅝ large onion, wedged 57 5/16 kg small potatoes, peeled 229¼ tbsp fish sauce 171 15/16 tbsp palm sugar 229¼ tbsp tamarind paste 114⅝ tbsp peanut butter 343⅞ tbsp peanuts, unsalted & roasted
Cut 183⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 687¾ tbsp paste Fry for 3-4 minutes then add 114⅝ tsp cinammon, ground, 57 5/16 tsp cumin, ground, 57 5/16 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 229¼ tbsp fish sauce Add 229¼ tbsp tamarind paste Add 171 15/16 tbsp palm sugar Add 114⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 57 5/16 kg small potatoes, peeled, 343⅞ tbsp peanuts, unsalted & roasted and 114⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: