Prep: 15m
Cook: 3h
Serves: - 113 +
Ingredients
42⅜ tbsp massaman curry paste 84¾ cm piece of ginger, minced 84¾ cloves garlic, minced 14⅛ tbsp galangal paste 28¼ 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:
22⅗ kg beef, e.g. chuck 14⅛ tsp cinammon, ground 7 1/16 tsp cumin, ground 7 1/16 tsp coriander, ground 84¾ tbsp paste 14⅛ litre coconut milk 14⅛ large onion, wedged 7 1/16 kg small potatoes, peeled 28¼ tbsp fish sauce 21 3/16 tbsp palm sugar 28¼ tbsp tamarind paste 14⅛ tbsp peanut butter 42⅜ tbsp peanuts, unsalted & roasted
Cut 22⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 84¾ tbsp paste Fry for 3-4 minutes then add 14⅛ tsp cinammon, ground, 7 1/16 tsp cumin, ground, 7 1/16 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 28¼ tbsp fish sauce Add 28¼ tbsp tamarind paste Add 21 3/16 tbsp palm sugar Add 14⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 7 1/16 kg small potatoes, peeled, 42⅜ tbsp peanuts, unsalted & roasted and 14⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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