Prep: 15m
Cook: 3h
Serves: - 181 +
Ingredients
67⅞ tbsp massaman curry paste 135¾ cm piece of ginger, minced 135¾ cloves garlic, minced 22⅝ tbsp galangal paste 45¼ 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:
36⅕ kg beef, e.g. chuck 22⅝ tsp cinammon, ground 11 5/16 tsp cumin, ground 11 5/16 tsp coriander, ground 135¾ tbsp paste 22⅝ litre coconut milk 22⅝ large onion, wedged 11 5/16 kg small potatoes, peeled 45¼ tbsp fish sauce 33 15/16 tbsp palm sugar 45¼ tbsp tamarind paste 22⅝ tbsp peanut butter 67⅞ tbsp peanuts, unsalted & roasted
Cut 36⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 135¾ tbsp paste Fry for 3-4 minutes then add 22⅝ tsp cinammon, ground, 11 5/16 tsp cumin, ground, 11 5/16 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 45¼ tbsp fish sauce Add 45¼ tbsp tamarind paste Add 33 15/16 tbsp palm sugar Add 22⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 11 5/16 kg small potatoes, peeled, 67⅞ tbsp peanuts, unsalted & roasted and 22⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: