Prep: 15m
Cook: 3h
Serves: - 221 +
Ingredients
82⅞ tbsp massaman curry paste 165¾ cm piece of ginger, minced 165¾ cloves garlic, minced 27⅝ tbsp galangal paste 55¼ 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:
44⅕ kg beef, e.g. chuck 27⅝ tsp cinammon, ground 13 13/16 tsp cumin, ground 13 13/16 tsp coriander, ground 165¾ tbsp paste 27⅝ litre coconut milk 27⅝ large onion, wedged 13 13/16 kg small potatoes, peeled 55¼ tbsp fish sauce 41 7/16 tbsp palm sugar 55¼ tbsp tamarind paste 27⅝ tbsp peanut butter 82⅞ tbsp peanuts, unsalted & roasted
Cut 44⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 165¾ tbsp paste Fry for 3-4 minutes then add 27⅝ tsp cinammon, ground, 13 13/16 tsp cumin, ground, 13 13/16 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 55¼ tbsp fish sauce Add 55¼ tbsp tamarind paste Add 41 7/16 tbsp palm sugar Add 27⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 13 13/16 kg small potatoes, peeled, 82⅞ tbsp peanuts, unsalted & roasted and 27⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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