Prep: 15m
Cook: 3h
Serves: - 131 +
Ingredients
49⅛ tbsp massaman curry paste 98¼ cm piece of ginger, minced 98¼ cloves garlic, minced 16⅜ tbsp galangal paste 32¾ 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:
26⅕ kg beef, e.g. chuck 16⅜ tsp cinammon, ground 8 3/16 tsp cumin, ground 8 3/16 tsp coriander, ground 98¼ tbsp paste 16⅜ litre coconut milk 16⅜ large onion, wedged 8 3/16 kg small potatoes, peeled 32¾ tbsp fish sauce 24 9/16 tbsp palm sugar 32¾ tbsp tamarind paste 16⅜ tbsp peanut butter 49⅛ tbsp peanuts, unsalted & roasted
Cut 26⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 98¼ tbsp paste Fry for 3-4 minutes then add 16⅜ tsp cinammon, ground, 8 3/16 tsp cumin, ground, 8 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 32¾ tbsp fish sauce Add 32¾ tbsp tamarind paste Add 24 9/16 tbsp palm sugar Add 16⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 8 3/16 kg small potatoes, peeled, 49⅛ tbsp peanuts, unsalted & roasted and 16⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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