Prep: 15m
Cook: 3h
Serves: - 167 +
Ingredients
62⅝ tbsp massaman curry paste 125¼ cm piece of ginger, minced 125¼ cloves garlic, minced 20⅞ tbsp galangal paste 41¾ 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:
33⅖ kg beef, e.g. chuck 20⅞ tsp cinammon, ground 10 7/16 tsp cumin, ground 10 7/16 tsp coriander, ground 125¼ tbsp paste 20⅞ litre coconut milk 20⅞ large onion, wedged 10 7/16 kg small potatoes, peeled 41¾ tbsp fish sauce 31 5/16 tbsp palm sugar 41¾ tbsp tamarind paste 20⅞ tbsp peanut butter 62⅝ tbsp peanuts, unsalted & roasted
Cut 33⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 125¼ tbsp paste Fry for 3-4 minutes then add 20⅞ tsp cinammon, ground, 10 7/16 tsp cumin, ground, 10 7/16 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 41¾ tbsp fish sauce Add 41¾ tbsp tamarind paste Add 31 5/16 tbsp palm sugar Add 20⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 10 7/16 kg small potatoes, peeled, 62⅝ tbsp peanuts, unsalted & roasted and 20⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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