Prep: 15m
Cook: 3h
Serves: - 207 +
Ingredients
77⅝ tbsp massaman curry paste 155¼ cm piece of ginger, minced 155¼ cloves garlic, minced 25⅞ tbsp galangal paste 51¾ 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:
41⅖ kg beef, e.g. chuck 25⅞ tsp cinammon, ground 12 15/16 tsp cumin, ground 12 15/16 tsp coriander, ground 155¼ tbsp paste 25⅞ litre coconut milk 25⅞ large onion, wedged 12 15/16 kg small potatoes, peeled 51¾ tbsp fish sauce 38 13/16 tbsp palm sugar 51¾ tbsp tamarind paste 25⅞ tbsp peanut butter 77⅝ tbsp peanuts, unsalted & roasted
Cut 41⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 155¼ tbsp paste Fry for 3-4 minutes then add 25⅞ tsp cinammon, ground, 12 15/16 tsp cumin, ground, 12 15/16 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 51¾ tbsp fish sauce Add 51¾ tbsp tamarind paste Add 38 13/16 tbsp palm sugar Add 25⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 12 15/16 kg small potatoes, peeled, 77⅝ tbsp peanuts, unsalted & roasted and 25⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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