Prep: 15m
Cook: 3h
Serves: - 979 +
Ingredients
367⅛ tbsp massaman curry paste 734¼ cm piece of ginger, minced 734¼ cloves garlic, minced 122⅜ tbsp galangal paste 244¾ 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:
195⅘ kg beef, e.g. chuck 122⅜ tsp cinammon, ground 61 3/16 tsp cumin, ground 61 3/16 tsp coriander, ground 734¼ tbsp paste 122⅜ litre coconut milk 122⅜ large onion, wedged 61 3/16 kg small potatoes, peeled 244¾ tbsp fish sauce 183 9/16 tbsp palm sugar 244¾ tbsp tamarind paste 122⅜ tbsp peanut butter 367⅛ tbsp peanuts, unsalted & roasted
Cut 195⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 734¼ tbsp paste Fry for 3-4 minutes then add 122⅜ tsp cinammon, ground, 61 3/16 tsp cumin, ground, 61 3/16 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 244¾ tbsp fish sauce Add 244¾ tbsp tamarind paste Add 183 9/16 tbsp palm sugar Add 122⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 61 3/16 kg small potatoes, peeled, 367⅛ tbsp peanuts, unsalted & roasted and 122⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: