Prep: 15m
Cook: 3h
Serves: - 159 +
Ingredients
59⅝ tbsp massaman curry paste 119¼ cm piece of ginger, minced 119¼ cloves garlic, minced 19⅞ tbsp galangal paste 39¾ 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:
31⅘ kg beef, e.g. chuck 19⅞ tsp cinammon, ground 9 15/16 tsp cumin, ground 9 15/16 tsp coriander, ground 119¼ tbsp paste 19⅞ litre coconut milk 19⅞ large onion, wedged 9 15/16 kg small potatoes, peeled 39¾ tbsp fish sauce 29 13/16 tbsp palm sugar 39¾ tbsp tamarind paste 19⅞ tbsp peanut butter 59⅝ tbsp peanuts, unsalted & roasted
Cut 31⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 119¼ tbsp paste Fry for 3-4 minutes then add 19⅞ tsp cinammon, ground, 9 15/16 tsp cumin, ground, 9 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 39¾ tbsp fish sauce Add 39¾ tbsp tamarind paste Add 29 13/16 tbsp palm sugar Add 19⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 9 15/16 kg small potatoes, peeled, 59⅝ tbsp peanuts, unsalted & roasted and 19⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: