Prep: 15m
Cook: 3h
Serves: - 447 +
Ingredients
167⅝ tbsp massaman curry paste 335¼ cm piece of ginger, minced 335¼ cloves garlic, minced 55⅞ tbsp galangal paste 111¾ 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:
89⅖ kg beef, e.g. chuck 55⅞ tsp cinammon, ground 27 15/16 tsp cumin, ground 27 15/16 tsp coriander, ground 335¼ tbsp paste 55⅞ litre coconut milk 55⅞ large onion, wedged 27 15/16 kg small potatoes, peeled 111¾ tbsp fish sauce 83 13/16 tbsp palm sugar 111¾ tbsp tamarind paste 55⅞ tbsp peanut butter 167⅝ tbsp peanuts, unsalted & roasted
Cut 89⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 335¼ tbsp paste Fry for 3-4 minutes then add 55⅞ tsp cinammon, ground, 27 15/16 tsp cumin, ground, 27 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 111¾ tbsp fish sauce Add 111¾ tbsp tamarind paste Add 83 13/16 tbsp palm sugar Add 55⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 27 15/16 kg small potatoes, peeled, 167⅝ tbsp peanuts, unsalted & roasted and 55⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: