Prep: 15m
Cook: 3h
Serves: - 151 +
Ingredients
56⅝ tbsp massaman curry paste 113¼ cm piece of ginger, minced 113¼ cloves garlic, minced 18⅞ tbsp galangal paste 37¾ 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:
30⅕ kg beef, e.g. chuck 18⅞ tsp cinammon, ground 9 7/16 tsp cumin, ground 9 7/16 tsp coriander, ground 113¼ tbsp paste 18⅞ litre coconut milk 18⅞ large onion, wedged 9 7/16 kg small potatoes, peeled 37¾ tbsp fish sauce 28 5/16 tbsp palm sugar 37¾ tbsp tamarind paste 18⅞ tbsp peanut butter 56⅝ tbsp peanuts, unsalted & roasted
Cut 30⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 113¼ tbsp paste Fry for 3-4 minutes then add 18⅞ tsp cinammon, ground, 9 7/16 tsp cumin, ground, 9 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 37¾ tbsp fish sauce Add 37¾ tbsp tamarind paste Add 28 5/16 tbsp palm sugar Add 18⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 9 7/16 kg small potatoes, peeled, 56⅝ tbsp peanuts, unsalted & roasted and 18⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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