Prep: 15m
Cook: 3h
Serves: - 71 +
Ingredients
26⅝ tbsp massaman curry paste 53¼ cm piece of ginger, minced 53¼ cloves garlic, minced 8⅞ tbsp galangal paste 17¾ 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:
14⅕ kg beef, e.g. chuck 8⅞ tsp cinammon, ground 4 7/16 tsp cumin, ground 4 7/16 tsp coriander, ground 53¼ tbsp paste 8⅞ litre coconut milk 8⅞ large onion, wedged 4 7/16 kg small potatoes, peeled 17¾ tbsp fish sauce 13 5/16 tbsp palm sugar 17¾ tbsp tamarind paste 8⅞ tbsp peanut butter 26⅝ tbsp peanuts, unsalted & roasted
Cut 14⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 53¼ tbsp paste Fry for 3-4 minutes then add 8⅞ tsp cinammon, ground, 4 7/16 tsp cumin, ground, 4 7/16 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 17¾ tbsp fish sauce Add 17¾ tbsp tamarind paste Add 13 5/16 tbsp palm sugar Add 8⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 4 7/16 kg small potatoes, peeled, 26⅝ tbsp peanuts, unsalted & roasted and 8⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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