Prep: 15m
Cook: 3h
Serves: - 139 +
Ingredients
52⅛ tbsp massaman curry paste 104¼ cm piece of ginger, minced 104¼ cloves garlic, minced 17⅜ tbsp galangal paste 34¾ 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:
27⅘ kg beef, e.g. chuck 17⅜ tsp cinammon, ground 8 11/16 tsp cumin, ground 8 11/16 tsp coriander, ground 104¼ tbsp paste 17⅜ litre coconut milk 17⅜ large onion, wedged 8 11/16 kg small potatoes, peeled 34¾ tbsp fish sauce 26 1/16 tbsp palm sugar 34¾ tbsp tamarind paste 17⅜ tbsp peanut butter 52⅛ tbsp peanuts, unsalted & roasted
Cut 27⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 104¼ tbsp paste Fry for 3-4 minutes then add 17⅜ tsp cinammon, ground, 8 11/16 tsp cumin, ground, 8 11/16 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 34¾ tbsp fish sauce Add 34¾ tbsp tamarind paste Add 26 1/16 tbsp palm sugar Add 17⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 8 11/16 kg small potatoes, peeled, 52⅛ tbsp peanuts, unsalted & roasted and 17⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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