Prep: 15m
Cook: 3h
Serves: - 119 +
Ingredients
44⅝ tbsp massaman curry paste 89¼ cm piece of ginger, minced 89¼ cloves garlic, minced 14⅞ tbsp galangal paste 29¾ 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:
23⅘ kg beef, e.g. chuck 14⅞ tsp cinammon, ground 7 7/16 tsp cumin, ground 7 7/16 tsp coriander, ground 89¼ tbsp paste 14⅞ litre coconut milk 14⅞ large onion, wedged 7 7/16 kg small potatoes, peeled 29¾ tbsp fish sauce 22 5/16 tbsp palm sugar 29¾ tbsp tamarind paste 14⅞ tbsp peanut butter 44⅝ tbsp peanuts, unsalted & roasted
Cut 23⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 89¼ tbsp paste Fry for 3-4 minutes then add 14⅞ tsp cinammon, ground, 7 7/16 tsp cumin, ground, 7 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 29¾ tbsp fish sauce Add 29¾ tbsp tamarind paste Add 22 5/16 tbsp palm sugar Add 14⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 7 7/16 kg small potatoes, peeled, 44⅝ tbsp peanuts, unsalted & roasted and 14⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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