Prep: 15m
Cook: 3h
Serves: - 219 +
Ingredients
82⅛ tbsp massaman curry paste 164¼ cm piece of ginger, minced 164¼ cloves garlic, minced 27⅜ tbsp galangal paste 54¾ 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:
43⅘ kg beef, e.g. chuck 27⅜ tsp cinammon, ground 13 11/16 tsp cumin, ground 13 11/16 tsp coriander, ground 164¼ tbsp paste 27⅜ litre coconut milk 27⅜ large onion, wedged 13 11/16 kg small potatoes, peeled 54¾ tbsp fish sauce 41 1/16 tbsp palm sugar 54¾ tbsp tamarind paste 27⅜ tbsp peanut butter 82⅛ tbsp peanuts, unsalted & roasted
Cut 43⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 164¼ tbsp paste Fry for 3-4 minutes then add 27⅜ tsp cinammon, ground, 13 11/16 tsp cumin, ground, 13 11/16 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 54¾ tbsp fish sauce Add 54¾ tbsp tamarind paste Add 41 1/16 tbsp palm sugar Add 27⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 13 11/16 kg small potatoes, peeled, 82⅛ tbsp peanuts, unsalted & roasted and 27⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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