Prep: 15m
Cook: 3h
Serves: - 153 +
Ingredients
57⅜ tbsp massaman curry paste 114¾ cm piece of ginger, minced 114¾ cloves garlic, minced 19⅛ tbsp galangal paste 38¼ 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:
30⅗ kg beef, e.g. chuck 19⅛ tsp cinammon, ground 9 9/16 tsp cumin, ground 9 9/16 tsp coriander, ground 114¾ tbsp paste 19⅛ litre coconut milk 19⅛ large onion, wedged 9 9/16 kg small potatoes, peeled 38¼ tbsp fish sauce 28 11/16 tbsp palm sugar 38¼ tbsp tamarind paste 19⅛ tbsp peanut butter 57⅜ tbsp peanuts, unsalted & roasted
Cut 30⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 114¾ tbsp paste Fry for 3-4 minutes then add 19⅛ tsp cinammon, ground, 9 9/16 tsp cumin, ground, 9 9/16 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 38¼ tbsp fish sauce Add 38¼ tbsp tamarind paste Add 28 11/16 tbsp palm sugar Add 19⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 9 9/16 kg small potatoes, peeled, 57⅜ tbsp peanuts, unsalted & roasted and 19⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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