Prep: 15m
Cook: 3h
Serves: - 61 +
Ingredients
22⅞ tbsp massaman curry paste 45¾ cm piece of ginger, minced 45¾ cloves garlic, minced 7⅝ tbsp galangal paste 15¼ 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:
12⅕ kg beef, e.g. chuck 7⅝ tsp cinammon, ground 3 13/16 tsp cumin, ground 3 13/16 tsp coriander, ground 45¾ tbsp paste 7⅝ litre coconut milk 7⅝ large onion, wedged 3 13/16 kg small potatoes, peeled 15¼ tbsp fish sauce 11 7/16 tbsp palm sugar 15¼ tbsp tamarind paste 7⅝ tbsp peanut butter 22⅞ tbsp peanuts, unsalted & roasted
Cut 12⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 45¾ tbsp paste Fry for 3-4 minutes then add 7⅝ tsp cinammon, ground, 3 13/16 tsp cumin, ground, 3 13/16 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 15¼ tbsp fish sauce Add 15¼ tbsp tamarind paste Add 11 7/16 tbsp palm sugar Add 7⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 3 13/16 kg small potatoes, peeled, 22⅞ tbsp peanuts, unsalted & roasted and 7⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: