Prep: 15m
Cook: 3h
Serves: - 147 +
Ingredients
55⅛ tbsp massaman curry paste 110¼ cm piece of ginger, minced 110¼ cloves garlic, minced 18⅜ tbsp galangal paste 36¾ 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:
29⅖ kg beef, e.g. chuck 18⅜ tsp cinammon, ground 9 3/16 tsp cumin, ground 9 3/16 tsp coriander, ground 110¼ tbsp paste 18⅜ litre coconut milk 18⅜ large onion, wedged 9 3/16 kg small potatoes, peeled 36¾ tbsp fish sauce 27 9/16 tbsp palm sugar 36¾ tbsp tamarind paste 18⅜ tbsp peanut butter 55⅛ tbsp peanuts, unsalted & roasted
Cut 29⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 110¼ tbsp paste Fry for 3-4 minutes then add 18⅜ tsp cinammon, ground, 9 3/16 tsp cumin, ground, 9 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 36¾ tbsp fish sauce Add 36¾ tbsp tamarind paste Add 27 9/16 tbsp palm sugar Add 18⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 9 3/16 kg small potatoes, peeled, 55⅛ tbsp peanuts, unsalted & roasted and 18⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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