Prep: 15m
Cook: 3h
Serves: - 944 +
Ingredients
354 tbsp massaman curry paste 708 cm piece of ginger, minced 708 cloves garlic, minced 118 tbsp galangal paste 236 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:
188⅘ kg beef, e.g. chuck 118 tsp cinammon, ground 59 tsp cumin, ground 59 tsp coriander, ground 708 tbsp paste 118 litre coconut milk 118 large onion, wedged 59 kg small potatoes, peeled 236 tbsp fish sauce 177 tbsp palm sugar 236 tbsp tamarind paste 118 tbsp peanut butter 354 tbsp peanuts, unsalted & roasted
Cut 188⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 708 tbsp paste Fry for 3-4 minutes then add 118 tsp cinammon, ground, 59 tsp cumin, ground, 59 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 236 tbsp fish sauce Add 236 tbsp tamarind paste Add 177 tbsp palm sugar Add 118 tbsp peanut butter Simmer for 1.5-2 hours Add 59 kg small potatoes, peeled, 354 tbsp peanuts, unsalted & roasted and 118 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: