Prep: 15m
Cook: 3h
Serves: - 85 +
Ingredients
31⅞ tbsp massaman curry paste 63¾ cm piece of ginger, minced 63¾ cloves garlic, minced 10⅝ tbsp galangal paste 21¼ 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:
17 kg beef, e.g. chuck 10⅝ tsp cinammon, ground 5 5/16 tsp cumin, ground 5 5/16 tsp coriander, ground 63¾ tbsp paste 10⅝ litre coconut milk 10⅝ large onion, wedged 5 5/16 kg small potatoes, peeled 21¼ tbsp fish sauce 15 15/16 tbsp palm sugar 21¼ tbsp tamarind paste 10⅝ tbsp peanut butter 31⅞ tbsp peanuts, unsalted & roasted
Cut 17 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 63¾ tbsp paste Fry for 3-4 minutes then add 10⅝ tsp cinammon, ground, 5 5/16 tsp cumin, ground, 5 5/16 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 21¼ tbsp fish sauce Add 21¼ tbsp tamarind paste Add 15 15/16 tbsp palm sugar Add 10⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 5 5/16 kg small potatoes, peeled, 31⅞ tbsp peanuts, unsalted & roasted and 10⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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