Prep: 15m
Cook: 3h
Serves: - 137 +
Ingredients
51⅜ tbsp massaman curry paste 102¾ cm piece of ginger, minced 102¾ cloves garlic, minced 17⅛ tbsp galangal paste 34¼ 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:
27⅖ kg beef, e.g. chuck 17⅛ tsp cinammon, ground 8 9/16 tsp cumin, ground 8 9/16 tsp coriander, ground 102¾ tbsp paste 17⅛ litre coconut milk 17⅛ large onion, wedged 8 9/16 kg small potatoes, peeled 34¼ tbsp fish sauce 25 11/16 tbsp palm sugar 34¼ tbsp tamarind paste 17⅛ tbsp peanut butter 51⅜ tbsp peanuts, unsalted & roasted
Cut 27⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 102¾ tbsp paste Fry for 3-4 minutes then add 17⅛ tsp cinammon, ground, 8 9/16 tsp cumin, ground, 8 9/16 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 34¼ tbsp fish sauce Add 34¼ tbsp tamarind paste Add 25 11/16 tbsp palm sugar Add 17⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 8 9/16 kg small potatoes, peeled, 51⅜ tbsp peanuts, unsalted & roasted and 17⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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