Prep: 15m
Cook: 3h
Serves: - 276 +
Ingredients
103½ tbsp massaman curry paste 207 cm piece of ginger, minced 207 cloves garlic, minced 34½ tbsp galangal paste 69 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:
55⅕ kg beef, e.g. chuck 34½ tsp cinammon, ground 17¼ tsp cumin, ground 17¼ tsp coriander, ground 207 tbsp paste 34½ litre coconut milk 34½ large onion, wedged 17¼ kg small potatoes, peeled 69 tbsp fish sauce 51¾ tbsp palm sugar 69 tbsp tamarind paste 34½ tbsp peanut butter 103½ tbsp peanuts, unsalted & roasted
Cut 55⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 207 tbsp paste Fry for 3-4 minutes then add 34½ tsp cinammon, ground, 17¼ tsp cumin, ground, 17¼ 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 69 tbsp fish sauce Add 69 tbsp tamarind paste Add 51¾ tbsp palm sugar Add 34½ tbsp peanut butter Simmer for 1.5-2 hours Add 17¼ kg small potatoes, peeled, 103½ tbsp peanuts, unsalted & roasted and 34½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: