Prep: 15m
Cook: 3h
Serves: - 65 +
Ingredients
24⅜ tbsp massaman curry paste 48¾ cm piece of ginger, minced 48¾ cloves garlic, minced 8⅛ tbsp galangal paste 16¼ 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:
13 kg beef, e.g. chuck 8⅛ tsp cinammon, ground 4 1/16 tsp cumin, ground 4 1/16 tsp coriander, ground 48¾ tbsp paste 8⅛ litre coconut milk 8⅛ large onion, wedged 4 1/16 kg small potatoes, peeled 16¼ tbsp fish sauce 12 3/16 tbsp palm sugar 16¼ tbsp tamarind paste 8⅛ tbsp peanut butter 24⅜ tbsp peanuts, unsalted & roasted
Cut 13 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 48¾ tbsp paste Fry for 3-4 minutes then add 8⅛ tsp cinammon, ground, 4 1/16 tsp cumin, ground, 4 1/16 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 16¼ tbsp fish sauce Add 16¼ tbsp tamarind paste Add 12 3/16 tbsp palm sugar Add 8⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 4 1/16 kg small potatoes, peeled, 24⅜ tbsp peanuts, unsalted & roasted and 8⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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