Prep: 15m
Cook: 3h
Serves: - 115 +
Ingredients
43⅛ tbsp massaman curry paste 86¼ cm piece of ginger, minced 86¼ cloves garlic, minced 14⅜ tbsp galangal paste 28¾ 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:
23 kg beef, e.g. chuck 14⅜ tsp cinammon, ground 7 3/16 tsp cumin, ground 7 3/16 tsp coriander, ground 86¼ tbsp paste 14⅜ litre coconut milk 14⅜ large onion, wedged 7 3/16 kg small potatoes, peeled 28¾ tbsp fish sauce 21 9/16 tbsp palm sugar 28¾ tbsp tamarind paste 14⅜ tbsp peanut butter 43⅛ tbsp peanuts, unsalted & roasted
Cut 23 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 86¼ tbsp paste Fry for 3-4 minutes then add 14⅜ tsp cinammon, ground, 7 3/16 tsp cumin, ground, 7 3/16 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 28¾ tbsp fish sauce Add 28¾ tbsp tamarind paste Add 21 9/16 tbsp palm sugar Add 14⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 7 3/16 kg small potatoes, peeled, 43⅛ tbsp peanuts, unsalted & roasted and 14⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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