Prep: 15m
Cook: 3h
Serves: - 211 +
Ingredients
79⅛ tbsp massaman curry paste 158¼ cm piece of ginger, minced 158¼ cloves garlic, minced 26⅜ tbsp galangal paste 52¾ 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:
42⅕ kg beef, e.g. chuck 26⅜ tsp cinammon, ground 13 3/16 tsp cumin, ground 13 3/16 tsp coriander, ground 158¼ tbsp paste 26⅜ litre coconut milk 26⅜ large onion, wedged 13 3/16 kg small potatoes, peeled 52¾ tbsp fish sauce 39 9/16 tbsp palm sugar 52¾ tbsp tamarind paste 26⅜ tbsp peanut butter 79⅛ tbsp peanuts, unsalted & roasted
Cut 42⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 158¼ tbsp paste Fry for 3-4 minutes then add 26⅜ tsp cinammon, ground, 13 3/16 tsp cumin, ground, 13 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 52¾ tbsp fish sauce Add 52¾ tbsp tamarind paste Add 39 9/16 tbsp palm sugar Add 26⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 13 3/16 kg small potatoes, peeled, 79⅛ tbsp peanuts, unsalted & roasted and 26⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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