Prep: 15m
Cook: 3h
Serves: - 195 +
Ingredients
73⅛ tbsp massaman curry paste 146¼ cm piece of ginger, minced 146¼ cloves garlic, minced 24⅜ tbsp galangal paste 48¾ 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:
39 kg beef, e.g. chuck 24⅜ tsp cinammon, ground 12 3/16 tsp cumin, ground 12 3/16 tsp coriander, ground 146¼ tbsp paste 24⅜ litre coconut milk 24⅜ large onion, wedged 12 3/16 kg small potatoes, peeled 48¾ tbsp fish sauce 36 9/16 tbsp palm sugar 48¾ tbsp tamarind paste 24⅜ tbsp peanut butter 73⅛ tbsp peanuts, unsalted & roasted
Cut 39 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 146¼ tbsp paste Fry for 3-4 minutes then add 24⅜ tsp cinammon, ground, 12 3/16 tsp cumin, ground, 12 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 48¾ tbsp fish sauce Add 48¾ tbsp tamarind paste Add 36 9/16 tbsp palm sugar Add 24⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 12 3/16 kg small potatoes, peeled, 73⅛ tbsp peanuts, unsalted & roasted and 24⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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