Prep: 15m
Cook: 3h
Serves: - 51 +
Ingredients
19⅛ tbsp massaman curry paste 38¼ cm piece of ginger, minced 38¼ cloves garlic, minced 6⅜ tbsp galangal paste 12¾ 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:
10⅕ kg beef, e.g. chuck 6⅜ tsp cinammon, ground 3 3/16 tsp cumin, ground 3 3/16 tsp coriander, ground 38¼ tbsp paste 6⅜ litre coconut milk 6⅜ large onion, wedged 3 3/16 kg small potatoes, peeled 12¾ tbsp fish sauce 9 9/16 tbsp palm sugar 12¾ tbsp tamarind paste 6⅜ tbsp peanut butter 19⅛ tbsp peanuts, unsalted & roasted
Cut 10⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 38¼ tbsp paste Fry for 3-4 minutes then add 6⅜ tsp cinammon, ground, 3 3/16 tsp cumin, ground, 3 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 12¾ tbsp fish sauce Add 12¾ tbsp tamarind paste Add 9 9/16 tbsp palm sugar Add 6⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 3 3/16 kg small potatoes, peeled, 19⅛ tbsp peanuts, unsalted & roasted and 6⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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