Prep: 15m
Cook: 3h
Serves: - 102 +
Ingredients
38¼ tbsp massaman curry paste 76½ cm piece of ginger, minced 76½ cloves garlic, minced 12¾ tbsp galangal paste 25½ 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:
20⅖ kg beef, e.g. chuck 12¾ tsp cinammon, ground 6⅜ tsp cumin, ground 6⅜ tsp coriander, ground 76½ tbsp paste 12¾ litre coconut milk 12¾ large onion, wedged 6⅜ kg small potatoes, peeled 25½ tbsp fish sauce 19⅛ tbsp palm sugar 25½ tbsp tamarind paste 12¾ tbsp peanut butter 38¼ tbsp peanuts, unsalted & roasted
Cut 20⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 76½ tbsp paste Fry for 3-4 minutes then add 12¾ tsp cinammon, ground, 6⅜ tsp cumin, ground, 6⅜ 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 25½ tbsp fish sauce Add 25½ tbsp tamarind paste Add 19⅛ tbsp palm sugar Add 12¾ tbsp peanut butter Simmer for 1.5-2 hours Add 6⅜ kg small potatoes, peeled, 38¼ tbsp peanuts, unsalted & roasted and 12¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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