Prep: 15m
Cook: 3h
Serves: - 39 +
Ingredients
14⅝ tbsp massaman curry paste 29¼ cm piece of ginger, minced 29¼ cloves garlic, minced 4⅞ tbsp galangal paste 9¾ 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:
7⅘ kg beef, e.g. chuck 4⅞ tsp cinammon, ground 2 7/16 tsp cumin, ground 2 7/16 tsp coriander, ground 29¼ tbsp paste 4⅞ litre coconut milk 4⅞ large onion, wedged 2 7/16 kg small potatoes, peeled 9¾ tbsp fish sauce 7 5/16 tbsp palm sugar 9¾ tbsp tamarind paste 4⅞ tbsp peanut butter 14⅝ tbsp peanuts, unsalted & roasted
Cut 7⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 29¼ tbsp paste Fry for 3-4 minutes then add 4⅞ tsp cinammon, ground, 2 7/16 tsp cumin, ground, 2 7/16 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 9¾ tbsp fish sauce Add 9¾ tbsp tamarind paste Add 7 5/16 tbsp palm sugar Add 4⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 2 7/16 kg small potatoes, peeled, 14⅝ tbsp peanuts, unsalted & roasted and 4⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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