Prep: 15m
Cook: 3h
Serves: - 191 +
Ingredients
71⅝ tbsp massaman curry paste 143¼ cm piece of ginger, minced 143¼ cloves garlic, minced 23⅞ tbsp galangal paste 47¾ 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:
38⅕ kg beef, e.g. chuck 23⅞ tsp cinammon, ground 11 15/16 tsp cumin, ground 11 15/16 tsp coriander, ground 143¼ tbsp paste 23⅞ litre coconut milk 23⅞ large onion, wedged 11 15/16 kg small potatoes, peeled 47¾ tbsp fish sauce 35 13/16 tbsp palm sugar 47¾ tbsp tamarind paste 23⅞ tbsp peanut butter 71⅝ tbsp peanuts, unsalted & roasted
Cut 38⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 143¼ tbsp paste Fry for 3-4 minutes then add 23⅞ tsp cinammon, ground, 11 15/16 tsp cumin, ground, 11 15/16 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 47¾ tbsp fish sauce Add 47¾ tbsp tamarind paste Add 35 13/16 tbsp palm sugar Add 23⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 11 15/16 kg small potatoes, peeled, 71⅝ tbsp peanuts, unsalted & roasted and 23⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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