Prep: 15m
Cook: 3h
Serves: - 989 +
Ingredients
370⅞ tbsp massaman curry paste 741¾ cm piece of ginger, minced 741¾ cloves garlic, minced 123⅝ tbsp galangal paste 247¼ 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:
197⅘ kg beef, e.g. chuck 123⅝ tsp cinammon, ground 61 13/16 tsp cumin, ground 61 13/16 tsp coriander, ground 741¾ tbsp paste 123⅝ litre coconut milk 123⅝ large onion, wedged 61 13/16 kg small potatoes, peeled 247¼ tbsp fish sauce 185 7/16 tbsp palm sugar 247¼ tbsp tamarind paste 123⅝ tbsp peanut butter 370⅞ tbsp peanuts, unsalted & roasted
Cut 197⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 741¾ tbsp paste Fry for 3-4 minutes then add 123⅝ tsp cinammon, ground, 61 13/16 tsp cumin, ground, 61 13/16 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 247¼ tbsp fish sauce Add 247¼ tbsp tamarind paste Add 185 7/16 tbsp palm sugar Add 123⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 61 13/16 kg small potatoes, peeled, 370⅞ tbsp peanuts, unsalted & roasted and 123⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: