Prep: 15m
Cook: 3h
Serves: - 627 +
Ingredients
235⅛ tbsp massaman curry paste 470¼ cm piece of ginger, minced 470¼ cloves garlic, minced 78⅜ tbsp galangal paste 156¾ 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:
125⅖ kg beef, e.g. chuck 78⅜ tsp cinammon, ground 39 3/16 tsp cumin, ground 39 3/16 tsp coriander, ground 470¼ tbsp paste 78⅜ litre coconut milk 78⅜ large onion, wedged 39 3/16 kg small potatoes, peeled 156¾ tbsp fish sauce 117 9/16 tbsp palm sugar 156¾ tbsp tamarind paste 78⅜ tbsp peanut butter 235⅛ tbsp peanuts, unsalted & roasted
Cut 125⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 470¼ tbsp paste Fry for 3-4 minutes then add 78⅜ tsp cinammon, ground, 39 3/16 tsp cumin, ground, 39 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 156¾ tbsp fish sauce Add 156¾ tbsp tamarind paste Add 117 9/16 tbsp palm sugar Add 78⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 39 3/16 kg small potatoes, peeled, 235⅛ tbsp peanuts, unsalted & roasted and 78⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: