Prep: 15m
Cook: 3h
Serves: - 93 +
Ingredients
34⅞ tbsp massaman curry paste 69¾ cm piece of ginger, minced 69¾ cloves garlic, minced 11⅝ tbsp galangal paste 23¼ 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:
18⅗ kg beef, e.g. chuck 11⅝ tsp cinammon, ground 5 13/16 tsp cumin, ground 5 13/16 tsp coriander, ground 69¾ tbsp paste 11⅝ litre coconut milk 11⅝ large onion, wedged 5 13/16 kg small potatoes, peeled 23¼ tbsp fish sauce 17 7/16 tbsp palm sugar 23¼ tbsp tamarind paste 11⅝ tbsp peanut butter 34⅞ tbsp peanuts, unsalted & roasted
Cut 18⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 69¾ tbsp paste Fry for 3-4 minutes then add 11⅝ tsp cinammon, ground, 5 13/16 tsp cumin, ground, 5 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 23¼ tbsp fish sauce Add 23¼ tbsp tamarind paste Add 17 7/16 tbsp palm sugar Add 11⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 5 13/16 kg small potatoes, peeled, 34⅞ tbsp peanuts, unsalted & roasted and 11⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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