Prep: 15m
Cook: 3h
Serves: - 163 +
Ingredients
61⅛ tbsp massaman curry paste 122¼ cm piece of ginger, minced 122¼ cloves garlic, minced 20⅜ tbsp galangal paste 40¾ 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:
32⅗ kg beef, e.g. chuck 20⅜ tsp cinammon, ground 10 3/16 tsp cumin, ground 10 3/16 tsp coriander, ground 122¼ tbsp paste 20⅜ litre coconut milk 20⅜ large onion, wedged 10 3/16 kg small potatoes, peeled 40¾ tbsp fish sauce 30 9/16 tbsp palm sugar 40¾ tbsp tamarind paste 20⅜ tbsp peanut butter 61⅛ tbsp peanuts, unsalted & roasted
Cut 32⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 122¼ tbsp paste Fry for 3-4 minutes then add 20⅜ tsp cinammon, ground, 10 3/16 tsp cumin, ground, 10 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 40¾ tbsp fish sauce Add 40¾ tbsp tamarind paste Add 30 9/16 tbsp palm sugar Add 20⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 10 3/16 kg small potatoes, peeled, 61⅛ tbsp peanuts, unsalted & roasted and 20⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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