Prep: 15m
Cook: 3h
Serves: - 213 +
Ingredients
79⅞ tbsp massaman curry paste 159¾ cm piece of ginger, minced 159¾ cloves garlic, minced 26⅝ tbsp galangal paste 53¼ 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:
42⅗ kg beef, e.g. chuck 26⅝ tsp cinammon, ground 13 5/16 tsp cumin, ground 13 5/16 tsp coriander, ground 159¾ tbsp paste 26⅝ litre coconut milk 26⅝ large onion, wedged 13 5/16 kg small potatoes, peeled 53¼ tbsp fish sauce 39 15/16 tbsp palm sugar 53¼ tbsp tamarind paste 26⅝ tbsp peanut butter 79⅞ tbsp peanuts, unsalted & roasted
Cut 42⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 159¾ tbsp paste Fry for 3-4 minutes then add 26⅝ tsp cinammon, ground, 13 5/16 tsp cumin, ground, 13 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 53¼ tbsp fish sauce Add 53¼ tbsp tamarind paste Add 39 15/16 tbsp palm sugar Add 26⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 13 5/16 kg small potatoes, peeled, 79⅞ tbsp peanuts, unsalted & roasted and 26⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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