Prep: 15m
Cook: 3h
Serves: - 149 +
Ingredients
55⅞ tbsp massaman curry paste 111¾ cm piece of ginger, minced 111¾ cloves garlic, minced 18⅝ tbsp galangal paste 37¼ 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:
29⅘ kg beef, e.g. chuck 18⅝ tsp cinammon, ground 9 5/16 tsp cumin, ground 9 5/16 tsp coriander, ground 111¾ tbsp paste 18⅝ litre coconut milk 18⅝ large onion, wedged 9 5/16 kg small potatoes, peeled 37¼ tbsp fish sauce 27 15/16 tbsp palm sugar 37¼ tbsp tamarind paste 18⅝ tbsp peanut butter 55⅞ tbsp peanuts, unsalted & roasted
Cut 29⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 111¾ tbsp paste Fry for 3-4 minutes then add 18⅝ tsp cinammon, ground, 9 5/16 tsp cumin, ground, 9 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 37¼ tbsp fish sauce Add 37¼ tbsp tamarind paste Add 27 15/16 tbsp palm sugar Add 18⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 9 5/16 kg small potatoes, peeled, 55⅞ tbsp peanuts, unsalted & roasted and 18⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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