Prep: 15m
Cook: 3h
Serves: - 567 +
Ingredients
212⅝ tbsp massaman curry paste 425¼ cm piece of ginger, minced 425¼ cloves garlic, minced 70⅞ tbsp galangal paste 141¾ 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:
113⅖ kg beef, e.g. chuck 70⅞ tsp cinammon, ground 35 7/16 tsp cumin, ground 35 7/16 tsp coriander, ground 425¼ tbsp paste 70⅞ litre coconut milk 70⅞ large onion, wedged 35 7/16 kg small potatoes, peeled 141¾ tbsp fish sauce 106 5/16 tbsp palm sugar 141¾ tbsp tamarind paste 70⅞ tbsp peanut butter 212⅝ tbsp peanuts, unsalted & roasted
Cut 113⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 425¼ tbsp paste Fry for 3-4 minutes then add 70⅞ tsp cinammon, ground, 35 7/16 tsp cumin, ground, 35 7/16 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 141¾ tbsp fish sauce Add 141¾ tbsp tamarind paste Add 106 5/16 tbsp palm sugar Add 70⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 35 7/16 kg small potatoes, peeled, 212⅝ tbsp peanuts, unsalted & roasted and 70⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: