Prep: 15m
Cook: 3h
Serves: - 87 +
Ingredients
32⅝ tbsp massaman curry paste 65¼ cm piece of ginger, minced 65¼ cloves garlic, minced 10⅞ tbsp galangal paste 21¾ 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:
17⅖ kg beef, e.g. chuck 10⅞ tsp cinammon, ground 5 7/16 tsp cumin, ground 5 7/16 tsp coriander, ground 65¼ tbsp paste 10⅞ litre coconut milk 10⅞ large onion, wedged 5 7/16 kg small potatoes, peeled 21¾ tbsp fish sauce 16 5/16 tbsp palm sugar 21¾ tbsp tamarind paste 10⅞ tbsp peanut butter 32⅝ tbsp peanuts, unsalted & roasted
Cut 17⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 65¼ tbsp paste Fry for 3-4 minutes then add 10⅞ tsp cinammon, ground, 5 7/16 tsp cumin, ground, 5 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 21¾ tbsp fish sauce Add 21¾ tbsp tamarind paste Add 16 5/16 tbsp palm sugar Add 10⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 5 7/16 kg small potatoes, peeled, 32⅝ tbsp peanuts, unsalted & roasted and 10⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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