Prep: 15m
Cook: 3h
Serves: - 201 +
Ingredients
75⅜ tbsp massaman curry paste 150¾ cm piece of ginger, minced 150¾ cloves garlic, minced 25⅛ tbsp galangal paste 50¼ 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:
40⅕ kg beef, e.g. chuck 25⅛ tsp cinammon, ground 12 9/16 tsp cumin, ground 12 9/16 tsp coriander, ground 150¾ tbsp paste 25⅛ litre coconut milk 25⅛ large onion, wedged 12 9/16 kg small potatoes, peeled 50¼ tbsp fish sauce 37 11/16 tbsp palm sugar 50¼ tbsp tamarind paste 25⅛ tbsp peanut butter 75⅜ tbsp peanuts, unsalted & roasted
Cut 40⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 150¾ tbsp paste Fry for 3-4 minutes then add 25⅛ tsp cinammon, ground, 12 9/16 tsp cumin, ground, 12 9/16 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 50¼ tbsp fish sauce Add 50¼ tbsp tamarind paste Add 37 11/16 tbsp palm sugar Add 25⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 12 9/16 kg small potatoes, peeled, 75⅜ tbsp peanuts, unsalted & roasted and 25⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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