Prep: 15m
Cook: 3h
Serves: - 91 +
Ingredients
34⅛ tbsp massaman curry paste 68¼ cm piece of ginger, minced 68¼ cloves garlic, minced 11⅜ tbsp galangal paste 22¾ 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:
18⅕ kg beef, e.g. chuck 11⅜ tsp cinammon, ground 5 11/16 tsp cumin, ground 5 11/16 tsp coriander, ground 68¼ tbsp paste 11⅜ litre coconut milk 11⅜ large onion, wedged 5 11/16 kg small potatoes, peeled 22¾ tbsp fish sauce 17 1/16 tbsp palm sugar 22¾ tbsp tamarind paste 11⅜ tbsp peanut butter 34⅛ tbsp peanuts, unsalted & roasted
Cut 18⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 68¼ tbsp paste Fry for 3-4 minutes then add 11⅜ tsp cinammon, ground, 5 11/16 tsp cumin, ground, 5 11/16 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 22¾ tbsp fish sauce Add 22¾ tbsp tamarind paste Add 17 1/16 tbsp palm sugar Add 11⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 5 11/16 kg small potatoes, peeled, 34⅛ tbsp peanuts, unsalted & roasted and 11⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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