Prep: 15m
Cook: 3h
Serves: - 83 +
Ingredients
31⅛ tbsp massaman curry paste 62¼ cm piece of ginger, minced 62¼ cloves garlic, minced 10⅜ tbsp galangal paste 20¾ 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:
16⅗ kg beef, e.g. chuck 10⅜ tsp cinammon, ground 5 3/16 tsp cumin, ground 5 3/16 tsp coriander, ground 62¼ tbsp paste 10⅜ litre coconut milk 10⅜ large onion, wedged 5 3/16 kg small potatoes, peeled 20¾ tbsp fish sauce 15 9/16 tbsp palm sugar 20¾ tbsp tamarind paste 10⅜ tbsp peanut butter 31⅛ tbsp peanuts, unsalted & roasted
Cut 16⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 62¼ tbsp paste Fry for 3-4 minutes then add 10⅜ tsp cinammon, ground, 5 3/16 tsp cumin, ground, 5 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 20¾ tbsp fish sauce Add 20¾ tbsp tamarind paste Add 15 9/16 tbsp palm sugar Add 10⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 5 3/16 kg small potatoes, peeled, 31⅛ tbsp peanuts, unsalted & roasted and 10⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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