Prep: 15m
Cook: 3h
Serves: - 983 +
Ingredients
368⅝ tbsp massaman curry paste 737¼ cm piece of ginger, minced 737¼ cloves garlic, minced 122⅞ tbsp galangal paste 245¾ 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:
196⅗ kg beef, e.g. chuck 122⅞ tsp cinammon, ground 61 7/16 tsp cumin, ground 61 7/16 tsp coriander, ground 737¼ tbsp paste 122⅞ litre coconut milk 122⅞ large onion, wedged 61 7/16 kg small potatoes, peeled 245¾ tbsp fish sauce 184 5/16 tbsp palm sugar 245¾ tbsp tamarind paste 122⅞ tbsp peanut butter 368⅝ tbsp peanuts, unsalted & roasted
Cut 196⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 737¼ tbsp paste Fry for 3-4 minutes then add 122⅞ tsp cinammon, ground, 61 7/16 tsp cumin, ground, 61 7/16 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 245¾ tbsp fish sauce Add 245¾ tbsp tamarind paste Add 184 5/16 tbsp palm sugar Add 122⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 61 7/16 kg small potatoes, peeled, 368⅝ tbsp peanuts, unsalted & roasted and 122⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: