Prep: 15m
Cook: 3h
Serves: - 63 +
Ingredients
23⅝ tbsp massaman curry paste 47¼ cm piece of ginger, minced 47¼ cloves garlic, minced 7⅞ tbsp galangal paste 15¾ 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:
12⅗ kg beef, e.g. chuck 7⅞ tsp cinammon, ground 3 15/16 tsp cumin, ground 3 15/16 tsp coriander, ground 47¼ tbsp paste 7⅞ litre coconut milk 7⅞ large onion, wedged 3 15/16 kg small potatoes, peeled 15¾ tbsp fish sauce 11 13/16 tbsp palm sugar 15¾ tbsp tamarind paste 7⅞ tbsp peanut butter 23⅝ tbsp peanuts, unsalted & roasted
Cut 12⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 47¼ tbsp paste Fry for 3-4 minutes then add 7⅞ tsp cinammon, ground, 3 15/16 tsp cumin, ground, 3 15/16 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 15¾ tbsp fish sauce Add 15¾ tbsp tamarind paste Add 11 13/16 tbsp palm sugar Add 7⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 3 15/16 kg small potatoes, peeled, 23⅝ tbsp peanuts, unsalted & roasted and 7⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: