Prep: 15m
Cook: 3h
Serves: - 209 +
Ingredients
78⅜ tbsp massaman curry paste 156¾ cm piece of ginger, minced 156¾ cloves garlic, minced 26⅛ tbsp galangal paste 52¼ 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:
41⅘ kg beef, e.g. chuck 26⅛ tsp cinammon, ground 13 1/16 tsp cumin, ground 13 1/16 tsp coriander, ground 156¾ tbsp paste 26⅛ litre coconut milk 26⅛ large onion, wedged 13 1/16 kg small potatoes, peeled 52¼ tbsp fish sauce 39 3/16 tbsp palm sugar 52¼ tbsp tamarind paste 26⅛ tbsp peanut butter 78⅜ tbsp peanuts, unsalted & roasted
Cut 41⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 156¾ tbsp paste Fry for 3-4 minutes then add 26⅛ tsp cinammon, ground, 13 1/16 tsp cumin, ground, 13 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 52¼ tbsp fish sauce Add 52¼ tbsp tamarind paste Add 39 3/16 tbsp palm sugar Add 26⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 13 1/16 kg small potatoes, peeled, 78⅜ tbsp peanuts, unsalted & roasted and 26⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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