Prep: 15m
Cook: 3h
Serves: - 73 +
Ingredients
27⅜ tbsp massaman curry paste 54¾ cm piece of ginger, minced 54¾ cloves garlic, minced 9⅛ tbsp galangal paste 18¼ 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:
14⅗ kg beef, e.g. chuck 9⅛ tsp cinammon, ground 4 9/16 tsp cumin, ground 4 9/16 tsp coriander, ground 54¾ tbsp paste 9⅛ litre coconut milk 9⅛ large onion, wedged 4 9/16 kg small potatoes, peeled 18¼ tbsp fish sauce 13 11/16 tbsp palm sugar 18¼ tbsp tamarind paste 9⅛ tbsp peanut butter 27⅜ tbsp peanuts, unsalted & roasted
Cut 14⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 54¾ tbsp paste Fry for 3-4 minutes then add 9⅛ tsp cinammon, ground, 4 9/16 tsp cumin, ground, 4 9/16 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 18¼ tbsp fish sauce Add 18¼ tbsp tamarind paste Add 13 11/16 tbsp palm sugar Add 9⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 4 9/16 kg small potatoes, peeled, 27⅜ tbsp peanuts, unsalted & roasted and 9⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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