Prep: 15m
Cook: 3h
Serves: - 114 +
Ingredients
42¾ tbsp massaman curry paste 85½ cm piece of ginger, minced 85½ cloves garlic, minced 14¼ tbsp galangal paste 28½ 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:
22⅘ kg beef, e.g. chuck 14¼ tsp cinammon, ground 7⅛ tsp cumin, ground 7⅛ tsp coriander, ground 85½ tbsp paste 14¼ litre coconut milk 14¼ large onion, wedged 7⅛ kg small potatoes, peeled 28½ tbsp fish sauce 21⅜ tbsp palm sugar 28½ tbsp tamarind paste 14¼ tbsp peanut butter 42¾ tbsp peanuts, unsalted & roasted
Cut 22⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 85½ tbsp paste Fry for 3-4 minutes then add 14¼ tsp cinammon, ground, 7⅛ tsp cumin, ground, 7⅛ 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 28½ tbsp fish sauce Add 28½ tbsp tamarind paste Add 21⅜ tbsp palm sugar Add 14¼ tbsp peanut butter Simmer for 1.5-2 hours Add 7⅛ kg small potatoes, peeled, 42¾ tbsp peanuts, unsalted & roasted and 14¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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