Prep: 15m
Cook: 3h
Serves: - 134 +
Ingredients
50¼ tbsp massaman curry paste 100½ cm piece of ginger, minced 100½ cloves garlic, minced 16¾ tbsp galangal paste 33½ 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:
26⅘ kg beef, e.g. chuck 16¾ tsp cinammon, ground 8⅜ tsp cumin, ground 8⅜ tsp coriander, ground 100½ tbsp paste 16¾ litre coconut milk 16¾ large onion, wedged 8⅜ kg small potatoes, peeled 33½ tbsp fish sauce 25⅛ tbsp palm sugar 33½ tbsp tamarind paste 16¾ tbsp peanut butter 50¼ tbsp peanuts, unsalted & roasted
Cut 26⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 100½ tbsp paste Fry for 3-4 minutes then add 16¾ tsp cinammon, ground, 8⅜ tsp cumin, ground, 8⅜ 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 33½ tbsp fish sauce Add 33½ tbsp tamarind paste Add 25⅛ tbsp palm sugar Add 16¾ tbsp peanut butter Simmer for 1.5-2 hours Add 8⅜ kg small potatoes, peeled, 50¼ tbsp peanuts, unsalted & roasted and 16¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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