Prep: 15m
Cook: 3h
Serves: - 53 +
Ingredients
19⅞ tbsp massaman curry paste 39¾ cm piece of ginger, minced 39¾ cloves garlic, minced 6⅝ tbsp galangal paste 13¼ 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:
10⅗ kg beef, e.g. chuck 6⅝ tsp cinammon, ground 3 5/16 tsp cumin, ground 3 5/16 tsp coriander, ground 39¾ tbsp paste 6⅝ litre coconut milk 6⅝ large onion, wedged 3 5/16 kg small potatoes, peeled 13¼ tbsp fish sauce 9 15/16 tbsp palm sugar 13¼ tbsp tamarind paste 6⅝ tbsp peanut butter 19⅞ tbsp peanuts, unsalted & roasted
Cut 10⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 39¾ tbsp paste Fry for 3-4 minutes then add 6⅝ tsp cinammon, ground, 3 5/16 tsp cumin, ground, 3 5/16 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 13¼ tbsp fish sauce Add 13¼ tbsp tamarind paste Add 9 15/16 tbsp palm sugar Add 6⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 3 5/16 kg small potatoes, peeled, 19⅞ tbsp peanuts, unsalted & roasted and 6⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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