Prep: 15m
Cook: 3h
Serves: - 961 +
Ingredients
360⅜ tbsp massaman curry paste 720¾ cm piece of ginger, minced 720¾ cloves garlic, minced 120⅛ tbsp galangal paste 240¼ 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:
192⅕ kg beef, e.g. chuck 120⅛ tsp cinammon, ground 60 1/16 tsp cumin, ground 60 1/16 tsp coriander, ground 720¾ tbsp paste 120⅛ litre coconut milk 120⅛ large onion, wedged 60 1/16 kg small potatoes, peeled 240¼ tbsp fish sauce 180 3/16 tbsp palm sugar 240¼ tbsp tamarind paste 120⅛ tbsp peanut butter 360⅜ tbsp peanuts, unsalted & roasted
Cut 192⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 720¾ tbsp paste Fry for 3-4 minutes then add 120⅛ tsp cinammon, ground, 60 1/16 tsp cumin, ground, 60 1/16 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 240¼ tbsp fish sauce Add 240¼ tbsp tamarind paste Add 180 3/16 tbsp palm sugar Add 120⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 60 1/16 kg small potatoes, peeled, 360⅜ tbsp peanuts, unsalted & roasted and 120⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: