Prep: 15m
Cook: 3h
Serves: - 198 +
Ingredients
74¼ tbsp massaman curry paste 148½ cm piece of ginger, minced 148½ cloves garlic, minced 24¾ tbsp galangal paste 49½ 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:
39⅗ kg beef, e.g. chuck 24¾ tsp cinammon, ground 12⅜ tsp cumin, ground 12⅜ tsp coriander, ground 148½ tbsp paste 24¾ litre coconut milk 24¾ large onion, wedged 12⅜ kg small potatoes, peeled 49½ tbsp fish sauce 37⅛ tbsp palm sugar 49½ tbsp tamarind paste 24¾ tbsp peanut butter 74¼ tbsp peanuts, unsalted & roasted
Cut 39⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 148½ tbsp paste Fry for 3-4 minutes then add 24¾ tsp cinammon, ground, 12⅜ tsp cumin, ground, 12⅜ 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 49½ tbsp fish sauce Add 49½ tbsp tamarind paste Add 37⅛ tbsp palm sugar Add 24¾ tbsp peanut butter Simmer for 1.5-2 hours Add 12⅜ kg small potatoes, peeled, 74¼ tbsp peanuts, unsalted & roasted and 24¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: