Prep: 15m
Cook: 3h
Serves: - 89 +
Ingredients
33⅜ tbsp massaman curry paste 66¾ cm piece of ginger, minced 66¾ cloves garlic, minced 11⅛ tbsp galangal paste 22¼ 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:
17⅘ kg beef, e.g. chuck 11⅛ tsp cinammon, ground 5 9/16 tsp cumin, ground 5 9/16 tsp coriander, ground 66¾ tbsp paste 11⅛ litre coconut milk 11⅛ large onion, wedged 5 9/16 kg small potatoes, peeled 22¼ tbsp fish sauce 16 11/16 tbsp palm sugar 22¼ tbsp tamarind paste 11⅛ tbsp peanut butter 33⅜ tbsp peanuts, unsalted & roasted
Cut 17⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 66¾ tbsp paste Fry for 3-4 minutes then add 11⅛ tsp cinammon, ground, 5 9/16 tsp cumin, ground, 5 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 22¼ tbsp fish sauce Add 22¼ tbsp tamarind paste Add 16 11/16 tbsp palm sugar Add 11⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 5 9/16 kg small potatoes, peeled, 33⅜ tbsp peanuts, unsalted & roasted and 11⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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