Prep: 15m
Cook: 3h
Serves: - 67 +
Ingredients
25⅛ tbsp massaman curry paste 50¼ cm piece of ginger, minced 50¼ cloves garlic, minced 8⅜ tbsp galangal paste 16¾ 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:
13⅖ kg beef, e.g. chuck 8⅜ tsp cinammon, ground 4 3/16 tsp cumin, ground 4 3/16 tsp coriander, ground 50¼ tbsp paste 8⅜ litre coconut milk 8⅜ large onion, wedged 4 3/16 kg small potatoes, peeled 16¾ tbsp fish sauce 12 9/16 tbsp palm sugar 16¾ tbsp tamarind paste 8⅜ tbsp peanut butter 25⅛ tbsp peanuts, unsalted & roasted
Cut 13⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 50¼ tbsp paste Fry for 3-4 minutes then add 8⅜ tsp cinammon, ground, 4 3/16 tsp cumin, ground, 4 3/16 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 16¾ tbsp fish sauce Add 16¾ tbsp tamarind paste Add 12 9/16 tbsp palm sugar Add 8⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 4 3/16 kg small potatoes, peeled, 25⅛ tbsp peanuts, unsalted & roasted and 8⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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