Prep: 15m
Cook: 3h
Serves: - 129 +
Ingredients
48⅜ tbsp massaman curry paste 96¾ cm piece of ginger, minced 96¾ cloves garlic, minced 16⅛ tbsp galangal paste 32¼ 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:
25⅘ kg beef, e.g. chuck 16⅛ tsp cinammon, ground 8 1/16 tsp cumin, ground 8 1/16 tsp coriander, ground 96¾ tbsp paste 16⅛ litre coconut milk 16⅛ large onion, wedged 8 1/16 kg small potatoes, peeled 32¼ tbsp fish sauce 24 3/16 tbsp palm sugar 32¼ tbsp tamarind paste 16⅛ tbsp peanut butter 48⅜ tbsp peanuts, unsalted & roasted
Cut 25⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 96¾ tbsp paste Fry for 3-4 minutes then add 16⅛ tsp cinammon, ground, 8 1/16 tsp cumin, ground, 8 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 32¼ tbsp fish sauce Add 32¼ tbsp tamarind paste Add 24 3/16 tbsp palm sugar Add 16⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 8 1/16 kg small potatoes, peeled, 48⅜ tbsp peanuts, unsalted & roasted and 16⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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