Prep: 15m
Cook: 3h
Serves: - 57 +
Ingredients
21⅜ tbsp massaman curry paste 42¾ cm piece of ginger, minced 42¾ cloves garlic, minced 7⅛ tbsp galangal paste 14¼ 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:
11⅖ kg beef, e.g. chuck 7⅛ tsp cinammon, ground 3 9/16 tsp cumin, ground 3 9/16 tsp coriander, ground 42¾ tbsp paste 7⅛ litre coconut milk 7⅛ large onion, wedged 3 9/16 kg small potatoes, peeled 14¼ tbsp fish sauce 10 11/16 tbsp palm sugar 14¼ tbsp tamarind paste 7⅛ tbsp peanut butter 21⅜ tbsp peanuts, unsalted & roasted
Cut 11⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 42¾ tbsp paste Fry for 3-4 minutes then add 7⅛ tsp cinammon, ground, 3 9/16 tsp cumin, ground, 3 9/16 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 14¼ tbsp fish sauce Add 14¼ tbsp tamarind paste Add 10 11/16 tbsp palm sugar Add 7⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 3 9/16 kg small potatoes, peeled, 21⅜ tbsp peanuts, unsalted & roasted and 7⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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