Prep: 15m
Cook: 3h
Serves: - 118 +
Ingredients
44¼ tbsp massaman curry paste 88½ cm piece of ginger, minced 88½ cloves garlic, minced 14¾ tbsp galangal paste 29½ 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:
23⅗ kg beef, e.g. chuck 14¾ tsp cinammon, ground 7⅜ tsp cumin, ground 7⅜ tsp coriander, ground 88½ tbsp paste 14¾ litre coconut milk 14¾ large onion, wedged 7⅜ kg small potatoes, peeled 29½ tbsp fish sauce 22⅛ tbsp palm sugar 29½ tbsp tamarind paste 14¾ tbsp peanut butter 44¼ tbsp peanuts, unsalted & roasted
Cut 23⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 88½ tbsp paste Fry for 3-4 minutes then add 14¾ tsp cinammon, ground, 7⅜ tsp cumin, ground, 7⅜ 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 29½ tbsp fish sauce Add 29½ tbsp tamarind paste Add 22⅛ tbsp palm sugar Add 14¾ tbsp peanut butter Simmer for 1.5-2 hours Add 7⅜ kg small potatoes, peeled, 44¼ tbsp peanuts, unsalted & roasted and 14¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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