Prep: 15m
Cook: 3h
Serves: - 367 +
Ingredients
137⅝ tbsp massaman curry paste 275¼ cm piece of ginger, minced 275¼ cloves garlic, minced 45⅞ tbsp galangal paste 91¾ 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:
73⅖ kg beef, e.g. chuck 45⅞ tsp cinammon, ground 22 15/16 tsp cumin, ground 22 15/16 tsp coriander, ground 275¼ tbsp paste 45⅞ litre coconut milk 45⅞ large onion, wedged 22 15/16 kg small potatoes, peeled 91¾ tbsp fish sauce 68 13/16 tbsp palm sugar 91¾ tbsp tamarind paste 45⅞ tbsp peanut butter 137⅝ tbsp peanuts, unsalted & roasted
Cut 73⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 275¼ tbsp paste Fry for 3-4 minutes then add 45⅞ tsp cinammon, ground, 22 15/16 tsp cumin, ground, 22 15/16 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 91¾ tbsp fish sauce Add 91¾ tbsp tamarind paste Add 68 13/16 tbsp palm sugar Add 45⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 22 15/16 kg small potatoes, peeled, 137⅝ tbsp peanuts, unsalted & roasted and 45⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: