Prep: 15m
Cook: 3h
Serves: - 99 +
Ingredients
37⅛ tbsp massaman curry paste 74¼ cm piece of ginger, minced 74¼ cloves garlic, minced 12⅜ tbsp galangal paste 24¾ 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:
19⅘ kg beef, e.g. chuck 12⅜ tsp cinammon, ground 6 3/16 tsp cumin, ground 6 3/16 tsp coriander, ground 74¼ tbsp paste 12⅜ litre coconut milk 12⅜ large onion, wedged 6 3/16 kg small potatoes, peeled 24¾ tbsp fish sauce 18 9/16 tbsp palm sugar 24¾ tbsp tamarind paste 12⅜ tbsp peanut butter 37⅛ tbsp peanuts, unsalted & roasted
Cut 19⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 74¼ tbsp paste Fry for 3-4 minutes then add 12⅜ tsp cinammon, ground, 6 3/16 tsp cumin, ground, 6 3/16 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 24¾ tbsp fish sauce Add 24¾ tbsp tamarind paste Add 18 9/16 tbsp palm sugar Add 12⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 6 3/16 kg small potatoes, peeled, 37⅛ tbsp peanuts, unsalted & roasted and 12⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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