Prep: 15m
Cook: 3h
Serves: - 266 +
Ingredients
99¾ tbsp massaman curry paste 199½ cm piece of ginger, minced 199½ cloves garlic, minced 33¼ tbsp galangal paste 66½ 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:
53⅕ kg beef, e.g. chuck 33¼ tsp cinammon, ground 16⅝ tsp cumin, ground 16⅝ tsp coriander, ground 199½ tbsp paste 33¼ litre coconut milk 33¼ large onion, wedged 16⅝ kg small potatoes, peeled 66½ tbsp fish sauce 49⅞ tbsp palm sugar 66½ tbsp tamarind paste 33¼ tbsp peanut butter 99¾ tbsp peanuts, unsalted & roasted
Cut 53⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 199½ tbsp paste Fry for 3-4 minutes then add 33¼ tsp cinammon, ground, 16⅝ tsp cumin, ground, 16⅝ 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 66½ tbsp fish sauce Add 66½ tbsp tamarind paste Add 49⅞ tbsp palm sugar Add 33¼ tbsp peanut butter Simmer for 1.5-2 hours Add 16⅝ kg small potatoes, peeled, 99¾ tbsp peanuts, unsalted & roasted and 33¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: