Prep: 15m
Cook: 3h
Serves: - 188 +
Ingredients
70½ tbsp massaman curry paste 141 cm piece of ginger, minced 141 cloves garlic, minced 23½ tbsp galangal paste 47 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:
37⅗ kg beef, e.g. chuck 23½ tsp cinammon, ground 11¾ tsp cumin, ground 11¾ tsp coriander, ground 141 tbsp paste 23½ litre coconut milk 23½ large onion, wedged 11¾ kg small potatoes, peeled 47 tbsp fish sauce 35¼ tbsp palm sugar 47 tbsp tamarind paste 23½ tbsp peanut butter 70½ tbsp peanuts, unsalted & roasted
Cut 37⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 141 tbsp paste Fry for 3-4 minutes then add 23½ tsp cinammon, ground, 11¾ tsp cumin, ground, 11¾ 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 47 tbsp fish sauce Add 47 tbsp tamarind paste Add 35¼ tbsp palm sugar Add 23½ tbsp peanut butter Simmer for 1.5-2 hours Add 11¾ kg small potatoes, peeled, 70½ tbsp peanuts, unsalted & roasted and 23½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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