Prep: 15m
Cook: 3h
Serves: - 199 +
Ingredients
74⅝ tbsp massaman curry paste 149¼ cm piece of ginger, minced 149¼ cloves garlic, minced 24⅞ tbsp galangal paste 49¾ 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:
39⅘ kg beef, e.g. chuck 24⅞ tsp cinammon, ground 12 7/16 tsp cumin, ground 12 7/16 tsp coriander, ground 149¼ tbsp paste 24⅞ litre coconut milk 24⅞ large onion, wedged 12 7/16 kg small potatoes, peeled 49¾ tbsp fish sauce 37 5/16 tbsp palm sugar 49¾ tbsp tamarind paste 24⅞ tbsp peanut butter 74⅝ tbsp peanuts, unsalted & roasted
Cut 39⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 149¼ tbsp paste Fry for 3-4 minutes then add 24⅞ tsp cinammon, ground, 12 7/16 tsp cumin, ground, 12 7/16 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 49¾ tbsp fish sauce Add 49¾ tbsp tamarind paste Add 37 5/16 tbsp palm sugar Add 24⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 12 7/16 kg small potatoes, peeled, 74⅝ tbsp peanuts, unsalted & roasted and 24⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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