Prep: 15m
Cook: 3h
Serves: - 177 +
Ingredients
66⅜ tbsp massaman curry paste 132¾ cm piece of ginger, minced 132¾ cloves garlic, minced 22⅛ tbsp galangal paste 44¼ 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:
35⅖ kg beef, e.g. chuck 22⅛ tsp cinammon, ground 11 1/16 tsp cumin, ground 11 1/16 tsp coriander, ground 132¾ tbsp paste 22⅛ litre coconut milk 22⅛ large onion, wedged 11 1/16 kg small potatoes, peeled 44¼ tbsp fish sauce 33 3/16 tbsp palm sugar 44¼ tbsp tamarind paste 22⅛ tbsp peanut butter 66⅜ tbsp peanuts, unsalted & roasted
Cut 35⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 132¾ tbsp paste Fry for 3-4 minutes then add 22⅛ tsp cinammon, ground, 11 1/16 tsp cumin, ground, 11 1/16 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 44¼ tbsp fish sauce Add 44¼ tbsp tamarind paste Add 33 3/16 tbsp palm sugar Add 22⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 11 1/16 kg small potatoes, peeled, 66⅜ tbsp peanuts, unsalted & roasted and 22⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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