Prep: 15m
Cook: 3h
Serves: - 193 +
Ingredients
72⅜ tbsp massaman curry paste 144¾ cm piece of ginger, minced 144¾ cloves garlic, minced 24⅛ tbsp galangal paste 48¼ 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:
38⅗ kg beef, e.g. chuck 24⅛ tsp cinammon, ground 12 1/16 tsp cumin, ground 12 1/16 tsp coriander, ground 144¾ tbsp paste 24⅛ litre coconut milk 24⅛ large onion, wedged 12 1/16 kg small potatoes, peeled 48¼ tbsp fish sauce 36 3/16 tbsp palm sugar 48¼ tbsp tamarind paste 24⅛ tbsp peanut butter 72⅜ tbsp peanuts, unsalted & roasted
Cut 38⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 144¾ tbsp paste Fry for 3-4 minutes then add 24⅛ tsp cinammon, ground, 12 1/16 tsp cumin, ground, 12 1/16 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 48¼ tbsp fish sauce Add 48¼ tbsp tamarind paste Add 36 3/16 tbsp palm sugar Add 24⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 12 1/16 kg small potatoes, peeled, 72⅜ tbsp peanuts, unsalted & roasted and 24⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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