Prep: 15m
Cook: 3h
Serves: - 79 +
Ingredients
29⅝ tbsp massaman curry paste 59¼ cm piece of ginger, minced 59¼ cloves garlic, minced 9⅞ tbsp galangal paste 19¾ 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:
15⅘ kg beef, e.g. chuck 9⅞ tsp cinammon, ground 4 15/16 tsp cumin, ground 4 15/16 tsp coriander, ground 59¼ tbsp paste 9⅞ litre coconut milk 9⅞ large onion, wedged 4 15/16 kg small potatoes, peeled 19¾ tbsp fish sauce 14 13/16 tbsp palm sugar 19¾ tbsp tamarind paste 9⅞ tbsp peanut butter 29⅝ tbsp peanuts, unsalted & roasted
Cut 15⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 59¼ tbsp paste Fry for 3-4 minutes then add 9⅞ tsp cinammon, ground, 4 15/16 tsp cumin, ground, 4 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 19¾ tbsp fish sauce Add 19¾ tbsp tamarind paste Add 14 13/16 tbsp palm sugar Add 9⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 4 15/16 kg small potatoes, peeled, 29⅝ tbsp peanuts, unsalted & roasted and 9⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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