Prep: 15m
Cook: 3h
Serves: - 155 +
Ingredients
58⅛ tbsp massaman curry paste 116¼ cm piece of ginger, minced 116¼ cloves garlic, minced 19⅜ tbsp galangal paste 38¾ 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:
31 kg beef, e.g. chuck 19⅜ tsp cinammon, ground 9 11/16 tsp cumin, ground 9 11/16 tsp coriander, ground 116¼ tbsp paste 19⅜ litre coconut milk 19⅜ large onion, wedged 9 11/16 kg small potatoes, peeled 38¾ tbsp fish sauce 29 1/16 tbsp palm sugar 38¾ tbsp tamarind paste 19⅜ tbsp peanut butter 58⅛ tbsp peanuts, unsalted & roasted
Cut 31 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 116¼ tbsp paste Fry for 3-4 minutes then add 19⅜ tsp cinammon, ground, 9 11/16 tsp cumin, ground, 9 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 38¾ tbsp fish sauce Add 38¾ tbsp tamarind paste Add 29 1/16 tbsp palm sugar Add 19⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 9 11/16 kg small potatoes, peeled, 58⅛ tbsp peanuts, unsalted & roasted and 19⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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