Prep: 15m
Cook: 3h
Serves: - 867 +
Ingredients
325⅛ tbsp massaman curry paste 650¼ cm piece of ginger, minced 650¼ cloves garlic, minced 108⅜ tbsp galangal paste 216¾ 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:
173⅖ kg beef, e.g. chuck 108⅜ tsp cinammon, ground 54 3/16 tsp cumin, ground 54 3/16 tsp coriander, ground 650¼ tbsp paste 108⅜ litre coconut milk 108⅜ large onion, wedged 54 3/16 kg small potatoes, peeled 216¾ tbsp fish sauce 162 9/16 tbsp palm sugar 216¾ tbsp tamarind paste 108⅜ tbsp peanut butter 325⅛ tbsp peanuts, unsalted & roasted
Cut 173⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 650¼ tbsp paste Fry for 3-4 minutes then add 108⅜ tsp cinammon, ground, 54 3/16 tsp cumin, ground, 54 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 216¾ tbsp fish sauce Add 216¾ tbsp tamarind paste Add 162 9/16 tbsp palm sugar Add 108⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 54 3/16 kg small potatoes, peeled, 325⅛ tbsp peanuts, unsalted & roasted and 108⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: