Prep: 15m
Cook: 3h
Serves: - 183 +
Ingredients
68⅝ tbsp massaman curry paste 137¼ cm piece of ginger, minced 137¼ cloves garlic, minced 22⅞ tbsp galangal paste 45¾ 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:
36⅗ kg beef, e.g. chuck 22⅞ tsp cinammon, ground 11 7/16 tsp cumin, ground 11 7/16 tsp coriander, ground 137¼ tbsp paste 22⅞ litre coconut milk 22⅞ large onion, wedged 11 7/16 kg small potatoes, peeled 45¾ tbsp fish sauce 34 5/16 tbsp palm sugar 45¾ tbsp tamarind paste 22⅞ tbsp peanut butter 68⅝ tbsp peanuts, unsalted & roasted
Cut 36⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 137¼ tbsp paste Fry for 3-4 minutes then add 22⅞ tsp cinammon, ground, 11 7/16 tsp cumin, ground, 11 7/16 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 45¾ tbsp fish sauce Add 45¾ tbsp tamarind paste Add 34 5/16 tbsp palm sugar Add 22⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 11 7/16 kg small potatoes, peeled, 68⅝ tbsp peanuts, unsalted & roasted and 22⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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