Prep: 15m
Cook: 3h
Serves: - 55 +
Ingredients
20⅝ tbsp massaman curry paste 41¼ cm piece of ginger, minced 41¼ cloves garlic, minced 6⅞ tbsp galangal paste 13¾ 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:
11 kg beef, e.g. chuck 6⅞ tsp cinammon, ground 3 7/16 tsp cumin, ground 3 7/16 tsp coriander, ground 41¼ tbsp paste 6⅞ litre coconut milk 6⅞ large onion, wedged 3 7/16 kg small potatoes, peeled 13¾ tbsp fish sauce 10 5/16 tbsp palm sugar 13¾ tbsp tamarind paste 6⅞ tbsp peanut butter 20⅝ tbsp peanuts, unsalted & roasted
Cut 11 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 41¼ tbsp paste Fry for 3-4 minutes then add 6⅞ tsp cinammon, ground, 3 7/16 tsp cumin, ground, 3 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 13¾ tbsp fish sauce Add 13¾ tbsp tamarind paste Add 10 5/16 tbsp palm sugar Add 6⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 3 7/16 kg small potatoes, peeled, 20⅝ tbsp peanuts, unsalted & roasted and 6⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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