Prep: 15m
Cook: 3h
Serves: - 267 +
Ingredients
100⅛ tbsp massaman curry paste 200¼ cm piece of ginger, minced 200¼ cloves garlic, minced 33⅜ tbsp galangal paste 66¾ 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:
53⅖ kg beef, e.g. chuck 33⅜ tsp cinammon, ground 16 11/16 tsp cumin, ground 16 11/16 tsp coriander, ground 200¼ tbsp paste 33⅜ litre coconut milk 33⅜ large onion, wedged 16 11/16 kg small potatoes, peeled 66¾ tbsp fish sauce 50 1/16 tbsp palm sugar 66¾ tbsp tamarind paste 33⅜ tbsp peanut butter 100⅛ tbsp peanuts, unsalted & roasted
Cut 53⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 200¼ tbsp paste Fry for 3-4 minutes then add 33⅜ tsp cinammon, ground, 16 11/16 tsp cumin, ground, 16 11/16 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 66¾ tbsp fish sauce Add 66¾ tbsp tamarind paste Add 50 1/16 tbsp palm sugar Add 33⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 16 11/16 kg small potatoes, peeled, 100⅛ tbsp peanuts, unsalted & roasted and 33⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: