Prep: 15m
Cook: 3h
Serves: - 105 +
Ingredients
39⅜ tbsp massaman curry paste 78¾ cm piece of ginger, minced 78¾ cloves garlic, minced 13⅛ tbsp galangal paste 26¼ 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:
21 kg beef, e.g. chuck 13⅛ tsp cinammon, ground 6 9/16 tsp cumin, ground 6 9/16 tsp coriander, ground 78¾ tbsp paste 13⅛ litre coconut milk 13⅛ large onion, wedged 6 9/16 kg small potatoes, peeled 26¼ tbsp fish sauce 19 11/16 tbsp palm sugar 26¼ tbsp tamarind paste 13⅛ tbsp peanut butter 39⅜ tbsp peanuts, unsalted & roasted
Cut 21 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 78¾ tbsp paste Fry for 3-4 minutes then add 13⅛ tsp cinammon, ground, 6 9/16 tsp cumin, ground, 6 9/16 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 26¼ tbsp fish sauce Add 26¼ tbsp tamarind paste Add 19 11/16 tbsp palm sugar Add 13⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 6 9/16 kg small potatoes, peeled, 39⅜ tbsp peanuts, unsalted & roasted and 13⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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