Prep: 15m
Cook: 3h
Serves: - 197 +
Ingredients
73⅞ tbsp massaman curry paste 147¾ cm piece of ginger, minced 147¾ cloves garlic, minced 24⅝ tbsp galangal paste 49¼ 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:
39⅖ kg beef, e.g. chuck 24⅝ tsp cinammon, ground 12 5/16 tsp cumin, ground 12 5/16 tsp coriander, ground 147¾ tbsp paste 24⅝ litre coconut milk 24⅝ large onion, wedged 12 5/16 kg small potatoes, peeled 49¼ tbsp fish sauce 36 15/16 tbsp palm sugar 49¼ tbsp tamarind paste 24⅝ tbsp peanut butter 73⅞ tbsp peanuts, unsalted & roasted
Cut 39⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 147¾ tbsp paste Fry for 3-4 minutes then add 24⅝ tsp cinammon, ground, 12 5/16 tsp cumin, ground, 12 5/16 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 49¼ tbsp fish sauce Add 49¼ tbsp tamarind paste Add 36 15/16 tbsp palm sugar Add 24⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 12 5/16 kg small potatoes, peeled, 73⅞ tbsp peanuts, unsalted & roasted and 24⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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