Prep: 15m
Cook: 3h
Serves: - 133 +
Ingredients
49⅞ tbsp massaman curry paste 99¾ cm piece of ginger, minced 99¾ cloves garlic, minced 16⅝ tbsp galangal paste 33¼ 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:
26⅗ kg beef, e.g. chuck 16⅝ tsp cinammon, ground 8 5/16 tsp cumin, ground 8 5/16 tsp coriander, ground 99¾ tbsp paste 16⅝ litre coconut milk 16⅝ large onion, wedged 8 5/16 kg small potatoes, peeled 33¼ tbsp fish sauce 24 15/16 tbsp palm sugar 33¼ tbsp tamarind paste 16⅝ tbsp peanut butter 49⅞ tbsp peanuts, unsalted & roasted
Cut 26⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 99¾ tbsp paste Fry for 3-4 minutes then add 16⅝ tsp cinammon, ground, 8 5/16 tsp cumin, ground, 8 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 33¼ tbsp fish sauce Add 33¼ tbsp tamarind paste Add 24 15/16 tbsp palm sugar Add 16⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 8 5/16 kg small potatoes, peeled, 49⅞ tbsp peanuts, unsalted & roasted and 16⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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