Prep: 15m
Cook: 3h
Serves: - 171 +
Ingredients
64⅛ tbsp massaman curry paste 128¼ cm piece of ginger, minced 128¼ cloves garlic, minced 21⅜ tbsp galangal paste 42¾ 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:
34⅕ kg beef, e.g. chuck 21⅜ tsp cinammon, ground 10 11/16 tsp cumin, ground 10 11/16 tsp coriander, ground 128¼ tbsp paste 21⅜ litre coconut milk 21⅜ large onion, wedged 10 11/16 kg small potatoes, peeled 42¾ tbsp fish sauce 32 1/16 tbsp palm sugar 42¾ tbsp tamarind paste 21⅜ tbsp peanut butter 64⅛ tbsp peanuts, unsalted & roasted
Cut 34⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 128¼ tbsp paste Fry for 3-4 minutes then add 21⅜ tsp cinammon, ground, 10 11/16 tsp cumin, ground, 10 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 42¾ tbsp fish sauce Add 42¾ tbsp tamarind paste Add 32 1/16 tbsp palm sugar Add 21⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 10 11/16 kg small potatoes, peeled, 64⅛ tbsp peanuts, unsalted & roasted and 21⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: