Prep: 15m
Cook: 3h
Serves: - 97 +
Ingredients
36⅜ tbsp massaman curry paste 72¾ cm piece of ginger, minced 72¾ cloves garlic, minced 12⅛ tbsp galangal paste 24¼ 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:
19⅖ kg beef, e.g. chuck 12⅛ tsp cinammon, ground 6 1/16 tsp cumin, ground 6 1/16 tsp coriander, ground 72¾ tbsp paste 12⅛ litre coconut milk 12⅛ large onion, wedged 6 1/16 kg small potatoes, peeled 24¼ tbsp fish sauce 18 3/16 tbsp palm sugar 24¼ tbsp tamarind paste 12⅛ tbsp peanut butter 36⅜ tbsp peanuts, unsalted & roasted
Cut 19⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 72¾ tbsp paste Fry for 3-4 minutes then add 12⅛ tsp cinammon, ground, 6 1/16 tsp cumin, ground, 6 1/16 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 24¼ tbsp fish sauce Add 24¼ tbsp tamarind paste Add 18 3/16 tbsp palm sugar Add 12⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 6 1/16 kg small potatoes, peeled, 36⅜ tbsp peanuts, unsalted & roasted and 12⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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