Prep: 15m
Cook: 3h
Serves: - 187 +
Ingredients
70⅛ tbsp massaman curry paste 140¼ cm piece of ginger, minced 140¼ cloves garlic, minced 23⅜ tbsp galangal paste 46¾ 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:
37⅖ kg beef, e.g. chuck 23⅜ tsp cinammon, ground 11 11/16 tsp cumin, ground 11 11/16 tsp coriander, ground 140¼ tbsp paste 23⅜ litre coconut milk 23⅜ large onion, wedged 11 11/16 kg small potatoes, peeled 46¾ tbsp fish sauce 35 1/16 tbsp palm sugar 46¾ tbsp tamarind paste 23⅜ tbsp peanut butter 70⅛ tbsp peanuts, unsalted & roasted
Cut 37⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 140¼ tbsp paste Fry for 3-4 minutes then add 23⅜ tsp cinammon, ground, 11 11/16 tsp cumin, ground, 11 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 46¾ tbsp fish sauce Add 46¾ tbsp tamarind paste Add 35 1/16 tbsp palm sugar Add 23⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 11 11/16 kg small potatoes, peeled, 70⅛ tbsp peanuts, unsalted & roasted and 23⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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