Prep: 15m
Cook: 3h
Serves: - 101 +
Ingredients
37⅞ tbsp massaman curry paste 75¾ cm piece of ginger, minced 75¾ cloves garlic, minced 12⅝ tbsp galangal paste 25¼ 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:
20⅕ kg beef, e.g. chuck 12⅝ tsp cinammon, ground 6 5/16 tsp cumin, ground 6 5/16 tsp coriander, ground 75¾ tbsp paste 12⅝ litre coconut milk 12⅝ large onion, wedged 6 5/16 kg small potatoes, peeled 25¼ tbsp fish sauce 18 15/16 tbsp palm sugar 25¼ tbsp tamarind paste 12⅝ tbsp peanut butter 37⅞ tbsp peanuts, unsalted & roasted
Cut 20⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 75¾ tbsp paste Fry for 3-4 minutes then add 12⅝ tsp cinammon, ground, 6 5/16 tsp cumin, ground, 6 5/16 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 25¼ tbsp fish sauce Add 25¼ tbsp tamarind paste Add 18 15/16 tbsp palm sugar Add 12⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 6 5/16 kg small potatoes, peeled, 37⅞ tbsp peanuts, unsalted & roasted and 12⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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