Prep: 15m
Cook: 3h
Serves: - 332 +
Ingredients
124½ tbsp massaman curry paste 249 cm piece of ginger, minced 249 cloves garlic, minced 41½ tbsp galangal paste 83 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:
66⅖ kg beef, e.g. chuck 41½ tsp cinammon, ground 20¾ tsp cumin, ground 20¾ tsp coriander, ground 249 tbsp paste 41½ litre coconut milk 41½ large onion, wedged 20¾ kg small potatoes, peeled 83 tbsp fish sauce 62¼ tbsp palm sugar 83 tbsp tamarind paste 41½ tbsp peanut butter 124½ tbsp peanuts, unsalted & roasted
Cut 66⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 249 tbsp paste Fry for 3-4 minutes then add 41½ tsp cinammon, ground, 20¾ tsp cumin, ground, 20¾ 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 83 tbsp fish sauce Add 83 tbsp tamarind paste Add 62¼ tbsp palm sugar Add 41½ tbsp peanut butter Simmer for 1.5-2 hours Add 20¾ kg small potatoes, peeled, 124½ tbsp peanuts, unsalted & roasted and 41½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: