Prep: 15m
Cook: 3h
Serves: - 107 +
Ingredients
40⅛ tbsp massaman curry paste 80¼ cm piece of ginger, minced 80¼ cloves garlic, minced 13⅜ tbsp galangal paste 26¾ 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:
21⅖ kg beef, e.g. chuck 13⅜ tsp cinammon, ground 6 11/16 tsp cumin, ground 6 11/16 tsp coriander, ground 80¼ tbsp paste 13⅜ litre coconut milk 13⅜ large onion, wedged 6 11/16 kg small potatoes, peeled 26¾ tbsp fish sauce 20 1/16 tbsp palm sugar 26¾ tbsp tamarind paste 13⅜ tbsp peanut butter 40⅛ tbsp peanuts, unsalted & roasted
Cut 21⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 80¼ tbsp paste Fry for 3-4 minutes then add 13⅜ tsp cinammon, ground, 6 11/16 tsp cumin, ground, 6 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 26¾ tbsp fish sauce Add 26¾ tbsp tamarind paste Add 20 1/16 tbsp palm sugar Add 13⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 6 11/16 kg small potatoes, peeled, 40⅛ tbsp peanuts, unsalted & roasted and 13⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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