Prep: 15m
Cook: 3h
Serves: - 173 +
Ingredients
64⅞ tbsp massaman curry paste 129¾ cm piece of ginger, minced 129¾ cloves garlic, minced 21⅝ tbsp galangal paste 43¼ 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:
34⅗ kg beef, e.g. chuck 21⅝ tsp cinammon, ground 10 13/16 tsp cumin, ground 10 13/16 tsp coriander, ground 129¾ tbsp paste 21⅝ litre coconut milk 21⅝ large onion, wedged 10 13/16 kg small potatoes, peeled 43¼ tbsp fish sauce 32 7/16 tbsp palm sugar 43¼ tbsp tamarind paste 21⅝ tbsp peanut butter 64⅞ tbsp peanuts, unsalted & roasted
Cut 34⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 129¾ tbsp paste Fry for 3-4 minutes then add 21⅝ tsp cinammon, ground, 10 13/16 tsp cumin, ground, 10 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 43¼ tbsp fish sauce Add 43¼ tbsp tamarind paste Add 32 7/16 tbsp palm sugar Add 21⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 10 13/16 kg small potatoes, peeled, 64⅞ tbsp peanuts, unsalted & roasted and 21⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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