Prep: 15m
Cook: 3h
Serves: - 127 +
Ingredients
47⅝ tbsp massaman curry paste 95¼ cm piece of ginger, minced 95¼ cloves garlic, minced 15⅞ tbsp galangal paste 31¾ 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:
25⅖ kg beef, e.g. chuck 15⅞ tsp cinammon, ground 7 15/16 tsp cumin, ground 7 15/16 tsp coriander, ground 95¼ tbsp paste 15⅞ litre coconut milk 15⅞ large onion, wedged 7 15/16 kg small potatoes, peeled 31¾ tbsp fish sauce 23 13/16 tbsp palm sugar 31¾ tbsp tamarind paste 15⅞ tbsp peanut butter 47⅝ tbsp peanuts, unsalted & roasted
Cut 25⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 95¼ tbsp paste Fry for 3-4 minutes then add 15⅞ tsp cinammon, ground, 7 15/16 tsp cumin, ground, 7 15/16 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 31¾ tbsp fish sauce Add 31¾ tbsp tamarind paste Add 23 13/16 tbsp palm sugar Add 15⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 7 15/16 kg small potatoes, peeled, 47⅝ tbsp peanuts, unsalted & roasted and 15⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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