Prep: 15m
Cook: 3h
Serves: - 196 +
Ingredients
73½ tbsp massaman curry paste 147 cm piece of ginger, minced 147 cloves garlic, minced 24½ tbsp galangal paste 49 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:
39⅕ kg beef, e.g. chuck 24½ tsp cinammon, ground 12¼ tsp cumin, ground 12¼ tsp coriander, ground 147 tbsp paste 24½ litre coconut milk 24½ large onion, wedged 12¼ kg small potatoes, peeled 49 tbsp fish sauce 36¾ tbsp palm sugar 49 tbsp tamarind paste 24½ tbsp peanut butter 73½ tbsp peanuts, unsalted & roasted
Cut 39⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 147 tbsp paste Fry for 3-4 minutes then add 24½ tsp cinammon, ground, 12¼ tsp cumin, ground, 12¼ 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 49 tbsp fish sauce Add 49 tbsp tamarind paste Add 36¾ tbsp palm sugar Add 24½ tbsp peanut butter Simmer for 1.5-2 hours Add 12¼ kg small potatoes, peeled, 73½ tbsp peanuts, unsalted & roasted and 24½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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