Prep: 15m
Cook: 3h
Serves: - 117 +
Ingredients
43⅞ tbsp massaman curry paste 87¾ cm piece of ginger, minced 87¾ cloves garlic, minced 14⅝ tbsp galangal paste 29¼ 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:
23⅖ kg beef, e.g. chuck 14⅝ tsp cinammon, ground 7 5/16 tsp cumin, ground 7 5/16 tsp coriander, ground 87¾ tbsp paste 14⅝ litre coconut milk 14⅝ large onion, wedged 7 5/16 kg small potatoes, peeled 29¼ tbsp fish sauce 21 15/16 tbsp palm sugar 29¼ tbsp tamarind paste 14⅝ tbsp peanut butter 43⅞ tbsp peanuts, unsalted & roasted
Cut 23⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 87¾ tbsp paste Fry for 3-4 minutes then add 14⅝ tsp cinammon, ground, 7 5/16 tsp cumin, ground, 7 5/16 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 29¼ tbsp fish sauce Add 29¼ tbsp tamarind paste Add 21 15/16 tbsp palm sugar Add 14⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 7 5/16 kg small potatoes, peeled, 43⅞ tbsp peanuts, unsalted & roasted and 14⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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