Prep: 15m
Cook: 3h
Serves: - 179 +
Ingredients
67⅛ tbsp massaman curry paste 134¼ cm piece of ginger, minced 134¼ cloves garlic, minced 22⅜ tbsp galangal paste 44¾ 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:
35⅘ kg beef, e.g. chuck 22⅜ tsp cinammon, ground 11 3/16 tsp cumin, ground 11 3/16 tsp coriander, ground 134¼ tbsp paste 22⅜ litre coconut milk 22⅜ large onion, wedged 11 3/16 kg small potatoes, peeled 44¾ tbsp fish sauce 33 9/16 tbsp palm sugar 44¾ tbsp tamarind paste 22⅜ tbsp peanut butter 67⅛ tbsp peanuts, unsalted & roasted
Cut 35⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 134¼ tbsp paste Fry for 3-4 minutes then add 22⅜ tsp cinammon, ground, 11 3/16 tsp cumin, ground, 11 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 44¾ tbsp fish sauce Add 44¾ tbsp tamarind paste Add 33 9/16 tbsp palm sugar Add 22⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 11 3/16 kg small potatoes, peeled, 67⅛ tbsp peanuts, unsalted & roasted and 22⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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