Prep: 15m
Cook: 3h
Serves: - 142 +
Ingredients
53¼ tbsp massaman curry paste 106½ cm piece of ginger, minced 106½ cloves garlic, minced 17¾ tbsp galangal paste 35½ 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:
28⅖ kg beef, e.g. chuck 17¾ tsp cinammon, ground 8⅞ tsp cumin, ground 8⅞ tsp coriander, ground 106½ tbsp paste 17¾ litre coconut milk 17¾ large onion, wedged 8⅞ kg small potatoes, peeled 35½ tbsp fish sauce 26⅝ tbsp palm sugar 35½ tbsp tamarind paste 17¾ tbsp peanut butter 53¼ tbsp peanuts, unsalted & roasted
Cut 28⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 106½ tbsp paste Fry for 3-4 minutes then add 17¾ tsp cinammon, ground, 8⅞ tsp cumin, ground, 8⅞ 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 35½ tbsp fish sauce Add 35½ tbsp tamarind paste Add 26⅝ tbsp palm sugar Add 17¾ tbsp peanut butter Simmer for 1.5-2 hours Add 8⅞ kg small potatoes, peeled, 53¼ tbsp peanuts, unsalted & roasted and 17¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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