Prep: 15m
Cook: 3h
Serves: - 126 +
Ingredients
47¼ tbsp massaman curry paste 94½ cm piece of ginger, minced 94½ cloves garlic, minced 15¾ tbsp galangal paste 31½ 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:
25⅕ kg beef, e.g. chuck 15¾ tsp cinammon, ground 7⅞ tsp cumin, ground 7⅞ tsp coriander, ground 94½ tbsp paste 15¾ litre coconut milk 15¾ large onion, wedged 7⅞ kg small potatoes, peeled 31½ tbsp fish sauce 23⅝ tbsp palm sugar 31½ tbsp tamarind paste 15¾ tbsp peanut butter 47¼ tbsp peanuts, unsalted & roasted
Cut 25⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 94½ tbsp paste Fry for 3-4 minutes then add 15¾ tsp cinammon, ground, 7⅞ tsp cumin, ground, 7⅞ 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 31½ tbsp fish sauce Add 31½ tbsp tamarind paste Add 23⅝ tbsp palm sugar Add 15¾ tbsp peanut butter Simmer for 1.5-2 hours Add 7⅞ kg small potatoes, peeled, 47¼ tbsp peanuts, unsalted & roasted and 15¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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