Prep: 15m
Cook: 3h
Serves: - 122 +
Ingredients
45¾ tbsp massaman curry paste 91½ cm piece of ginger, minced 91½ cloves garlic, minced 15¼ tbsp galangal paste 30½ 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:
24⅖ kg beef, e.g. chuck 15¼ tsp cinammon, ground 7⅝ tsp cumin, ground 7⅝ tsp coriander, ground 91½ tbsp paste 15¼ litre coconut milk 15¼ large onion, wedged 7⅝ kg small potatoes, peeled 30½ tbsp fish sauce 22⅞ tbsp palm sugar 30½ tbsp tamarind paste 15¼ tbsp peanut butter 45¾ tbsp peanuts, unsalted & roasted
Cut 24⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 91½ tbsp paste Fry for 3-4 minutes then add 15¼ tsp cinammon, ground, 7⅝ tsp cumin, ground, 7⅝ 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 30½ tbsp fish sauce Add 30½ tbsp tamarind paste Add 22⅞ tbsp palm sugar Add 15¼ tbsp peanut butter Simmer for 1.5-2 hours Add 7⅝ kg small potatoes, peeled, 45¾ tbsp peanuts, unsalted & roasted and 15¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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