Prep: 15m
Cook: 3h
Serves: - 955 +
Ingredients
358⅛ tbsp massaman curry paste 716¼ cm piece of ginger, minced 716¼ cloves garlic, minced 119⅜ tbsp galangal paste 238¾ 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:
191 kg beef, e.g. chuck 119⅜ tsp cinammon, ground 59 11/16 tsp cumin, ground 59 11/16 tsp coriander, ground 716¼ tbsp paste 119⅜ litre coconut milk 119⅜ large onion, wedged 59 11/16 kg small potatoes, peeled 238¾ tbsp fish sauce 179 1/16 tbsp palm sugar 238¾ tbsp tamarind paste 119⅜ tbsp peanut butter 358⅛ tbsp peanuts, unsalted & roasted
Cut 191 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 716¼ tbsp paste Fry for 3-4 minutes then add 119⅜ tsp cinammon, ground, 59 11/16 tsp cumin, ground, 59 11/16 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 238¾ tbsp fish sauce Add 238¾ tbsp tamarind paste Add 179 1/16 tbsp palm sugar Add 119⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 59 11/16 kg small potatoes, peeled, 358⅛ tbsp peanuts, unsalted & roasted and 119⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: