Prep: 15m
Cook: 3h
Serves: - 226 +
Ingredients
84¾ tbsp massaman curry paste 169½ cm piece of ginger, minced 169½ cloves garlic, minced 28¼ tbsp galangal paste 56½ 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:
45⅕ kg beef, e.g. chuck 28¼ tsp cinammon, ground 14⅛ tsp cumin, ground 14⅛ tsp coriander, ground 169½ tbsp paste 28¼ litre coconut milk 28¼ large onion, wedged 14⅛ kg small potatoes, peeled 56½ tbsp fish sauce 42⅜ tbsp palm sugar 56½ tbsp tamarind paste 28¼ tbsp peanut butter 84¾ tbsp peanuts, unsalted & roasted
Cut 45⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 169½ tbsp paste Fry for 3-4 minutes then add 28¼ tsp cinammon, ground, 14⅛ tsp cumin, ground, 14⅛ 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 56½ tbsp fish sauce Add 56½ tbsp tamarind paste Add 42⅜ tbsp palm sugar Add 28¼ tbsp peanut butter Simmer for 1.5-2 hours Add 14⅛ kg small potatoes, peeled, 84¾ tbsp peanuts, unsalted & roasted and 28¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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