Prep: 15m
Cook: 3h
Serves: - 217 +
Ingredients
81⅜ tbsp massaman curry paste 162¾ cm piece of ginger, minced 162¾ cloves garlic, minced 27⅛ tbsp galangal paste 54¼ 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:
43⅖ kg beef, e.g. chuck 27⅛ tsp cinammon, ground 13 9/16 tsp cumin, ground 13 9/16 tsp coriander, ground 162¾ tbsp paste 27⅛ litre coconut milk 27⅛ large onion, wedged 13 9/16 kg small potatoes, peeled 54¼ tbsp fish sauce 40 11/16 tbsp palm sugar 54¼ tbsp tamarind paste 27⅛ tbsp peanut butter 81⅜ tbsp peanuts, unsalted & roasted
Cut 43⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 162¾ tbsp paste Fry for 3-4 minutes then add 27⅛ tsp cinammon, ground, 13 9/16 tsp cumin, ground, 13 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 54¼ tbsp fish sauce Add 54¼ tbsp tamarind paste Add 40 11/16 tbsp palm sugar Add 27⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 13 9/16 kg small potatoes, peeled, 81⅜ tbsp peanuts, unsalted & roasted and 27⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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