Prep: 15m
Cook: 3h
Serves: - 141 +
Ingredients
52⅞ tbsp massaman curry paste 105¾ cm piece of ginger, minced 105¾ cloves garlic, minced 17⅝ tbsp galangal paste 35¼ 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:
28⅕ kg beef, e.g. chuck 17⅝ tsp cinammon, ground 8 13/16 tsp cumin, ground 8 13/16 tsp coriander, ground 105¾ tbsp paste 17⅝ litre coconut milk 17⅝ large onion, wedged 8 13/16 kg small potatoes, peeled 35¼ tbsp fish sauce 26 7/16 tbsp palm sugar 35¼ tbsp tamarind paste 17⅝ tbsp peanut butter 52⅞ tbsp peanuts, unsalted & roasted
Cut 28⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 105¾ tbsp paste Fry for 3-4 minutes then add 17⅝ tsp cinammon, ground, 8 13/16 tsp cumin, ground, 8 13/16 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 35¼ tbsp fish sauce Add 35¼ tbsp tamarind paste Add 26 7/16 tbsp palm sugar Add 17⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 8 13/16 kg small potatoes, peeled, 52⅞ tbsp peanuts, unsalted & roasted and 17⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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