Prep: 15m
Cook: 3h
Serves: - 143 +
Ingredients
53⅝ tbsp massaman curry paste 107¼ cm piece of ginger, minced 107¼ cloves garlic, minced 17⅞ tbsp galangal paste 35¾ 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:
28⅗ kg beef, e.g. chuck 17⅞ tsp cinammon, ground 8 15/16 tsp cumin, ground 8 15/16 tsp coriander, ground 107¼ tbsp paste 17⅞ litre coconut milk 17⅞ large onion, wedged 8 15/16 kg small potatoes, peeled 35¾ tbsp fish sauce 26 13/16 tbsp palm sugar 35¾ tbsp tamarind paste 17⅞ tbsp peanut butter 53⅝ tbsp peanuts, unsalted & roasted
Cut 28⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 107¼ tbsp paste Fry for 3-4 minutes then add 17⅞ tsp cinammon, ground, 8 15/16 tsp cumin, ground, 8 15/16 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 35¾ tbsp fish sauce Add 35¾ tbsp tamarind paste Add 26 13/16 tbsp palm sugar Add 17⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 8 15/16 kg small potatoes, peeled, 53⅝ tbsp peanuts, unsalted & roasted and 17⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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