Prep: 15m
Cook: 3h
Serves: - 109 +
Ingredients
40⅞ tbsp massaman curry paste 81¾ cm piece of ginger, minced 81¾ cloves garlic, minced 13⅝ tbsp galangal paste 27¼ 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:
21⅘ kg beef, e.g. chuck 13⅝ tsp cinammon, ground 6 13/16 tsp cumin, ground 6 13/16 tsp coriander, ground 81¾ tbsp paste 13⅝ litre coconut milk 13⅝ large onion, wedged 6 13/16 kg small potatoes, peeled 27¼ tbsp fish sauce 20 7/16 tbsp palm sugar 27¼ tbsp tamarind paste 13⅝ tbsp peanut butter 40⅞ tbsp peanuts, unsalted & roasted
Cut 21⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 81¾ tbsp paste Fry for 3-4 minutes then add 13⅝ tsp cinammon, ground, 6 13/16 tsp cumin, ground, 6 13/16 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 27¼ tbsp fish sauce Add 27¼ tbsp tamarind paste Add 20 7/16 tbsp palm sugar Add 13⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 6 13/16 kg small potatoes, peeled, 40⅞ tbsp peanuts, unsalted & roasted and 13⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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