Prep: 15m
Cook: 3h
Serves: - 647 +
Ingredients
242⅝ tbsp massaman curry paste 485¼ cm piece of ginger, minced 485¼ cloves garlic, minced 80⅞ tbsp galangal paste 161¾ 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:
129⅖ kg beef, e.g. chuck 80⅞ tsp cinammon, ground 40 7/16 tsp cumin, ground 40 7/16 tsp coriander, ground 485¼ tbsp paste 80⅞ litre coconut milk 80⅞ large onion, wedged 40 7/16 kg small potatoes, peeled 161¾ tbsp fish sauce 121 5/16 tbsp palm sugar 161¾ tbsp tamarind paste 80⅞ tbsp peanut butter 242⅝ tbsp peanuts, unsalted & roasted
Cut 129⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 485¼ tbsp paste Fry for 3-4 minutes then add 80⅞ tsp cinammon, ground, 40 7/16 tsp cumin, ground, 40 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 161¾ tbsp fish sauce Add 161¾ tbsp tamarind paste Add 121 5/16 tbsp palm sugar Add 80⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 40 7/16 kg small potatoes, peeled, 242⅝ tbsp peanuts, unsalted & roasted and 80⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: