Prep: 15m
Cook: 3h
Serves: - 95 +
Ingredients
35⅝ tbsp massaman curry paste 71¼ cm piece of ginger, minced 71¼ cloves garlic, minced 11⅞ tbsp galangal paste 23¾ 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:
19 kg beef, e.g. chuck 11⅞ tsp cinammon, ground 5 15/16 tsp cumin, ground 5 15/16 tsp coriander, ground 71¼ tbsp paste 11⅞ litre coconut milk 11⅞ large onion, wedged 5 15/16 kg small potatoes, peeled 23¾ tbsp fish sauce 17 13/16 tbsp palm sugar 23¾ tbsp tamarind paste 11⅞ tbsp peanut butter 35⅝ tbsp peanuts, unsalted & roasted
Cut 19 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 71¼ tbsp paste Fry for 3-4 minutes then add 11⅞ tsp cinammon, ground, 5 15/16 tsp cumin, ground, 5 15/16 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 23¾ tbsp fish sauce Add 23¾ tbsp tamarind paste Add 17 13/16 tbsp palm sugar Add 11⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 5 15/16 kg small potatoes, peeled, 35⅝ tbsp peanuts, unsalted & roasted and 11⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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