Prep: 15m
Cook: 3h
Serves: - 106 +
Ingredients
39¾ tbsp massaman curry paste 79½ cm piece of ginger, minced 79½ cloves garlic, minced 13¼ tbsp galangal paste 26½ 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:
21⅕ kg beef, e.g. chuck 13¼ tsp cinammon, ground 6⅝ tsp cumin, ground 6⅝ tsp coriander, ground 79½ tbsp paste 13¼ litre coconut milk 13¼ large onion, wedged 6⅝ kg small potatoes, peeled 26½ tbsp fish sauce 19⅞ tbsp palm sugar 26½ tbsp tamarind paste 13¼ tbsp peanut butter 39¾ tbsp peanuts, unsalted & roasted
Cut 21⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 79½ tbsp paste Fry for 3-4 minutes then add 13¼ tsp cinammon, ground, 6⅝ tsp cumin, ground, 6⅝ 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 26½ tbsp fish sauce Add 26½ tbsp tamarind paste Add 19⅞ tbsp palm sugar Add 13¼ tbsp peanut butter Simmer for 1.5-2 hours Add 6⅝ kg small potatoes, peeled, 39¾ tbsp peanuts, unsalted & roasted and 13¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: