Prep: 15m
Cook: 3h
Serves: - 157 +
Ingredients
58⅞ tbsp massaman curry paste 117¾ cm piece of ginger, minced 117¾ cloves garlic, minced 19⅝ tbsp galangal paste 39¼ 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:
31⅖ kg beef, e.g. chuck 19⅝ tsp cinammon, ground 9 13/16 tsp cumin, ground 9 13/16 tsp coriander, ground 117¾ tbsp paste 19⅝ litre coconut milk 19⅝ large onion, wedged 9 13/16 kg small potatoes, peeled 39¼ tbsp fish sauce 29 7/16 tbsp palm sugar 39¼ tbsp tamarind paste 19⅝ tbsp peanut butter 58⅞ tbsp peanuts, unsalted & roasted
Cut 31⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 117¾ tbsp paste Fry for 3-4 minutes then add 19⅝ tsp cinammon, ground, 9 13/16 tsp cumin, ground, 9 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 39¼ tbsp fish sauce Add 39¼ tbsp tamarind paste Add 29 7/16 tbsp palm sugar Add 19⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 9 13/16 kg small potatoes, peeled, 58⅞ tbsp peanuts, unsalted & roasted and 19⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: