Prep: 15m
Cook: 3h
Serves: - 965 +
Ingredients
361⅞ tbsp massaman curry paste 723¾ cm piece of ginger, minced 723¾ cloves garlic, minced 120⅝ tbsp galangal paste 241¼ 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:
193 kg beef, e.g. chuck 120⅝ tsp cinammon, ground 60 5/16 tsp cumin, ground 60 5/16 tsp coriander, ground 723¾ tbsp paste 120⅝ litre coconut milk 120⅝ large onion, wedged 60 5/16 kg small potatoes, peeled 241¼ tbsp fish sauce 180 15/16 tbsp palm sugar 241¼ tbsp tamarind paste 120⅝ tbsp peanut butter 361⅞ tbsp peanuts, unsalted & roasted
Cut 193 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 723¾ tbsp paste Fry for 3-4 minutes then add 120⅝ tsp cinammon, ground, 60 5/16 tsp cumin, ground, 60 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 241¼ tbsp fish sauce Add 241¼ tbsp tamarind paste Add 180 15/16 tbsp palm sugar Add 120⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 60 5/16 kg small potatoes, peeled, 361⅞ tbsp peanuts, unsalted & roasted and 120⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: