Prep: 15m
Cook: 3h
Serves: - 189 +
Ingredients
70⅞ tbsp massaman curry paste 141¾ cm piece of ginger, minced 141¾ cloves garlic, minced 23⅝ tbsp galangal paste 47¼ 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:
37⅘ kg beef, e.g. chuck 23⅝ tsp cinammon, ground 11 13/16 tsp cumin, ground 11 13/16 tsp coriander, ground 141¾ tbsp paste 23⅝ litre coconut milk 23⅝ large onion, wedged 11 13/16 kg small potatoes, peeled 47¼ tbsp fish sauce 35 7/16 tbsp palm sugar 47¼ tbsp tamarind paste 23⅝ tbsp peanut butter 70⅞ tbsp peanuts, unsalted & roasted
Cut 37⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 141¾ tbsp paste Fry for 3-4 minutes then add 23⅝ tsp cinammon, ground, 11 13/16 tsp cumin, ground, 11 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 47¼ tbsp fish sauce Add 47¼ tbsp tamarind paste Add 35 7/16 tbsp palm sugar Add 23⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 11 13/16 kg small potatoes, peeled, 70⅞ tbsp peanuts, unsalted & roasted and 23⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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