Prep: 15m
Cook: 3h
Serves: - 146 +
Ingredients
54¾ tbsp massaman curry paste 109½ cm piece of ginger, minced 109½ cloves garlic, minced 18¼ tbsp galangal paste 36½ 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:
29⅕ kg beef, e.g. chuck 18¼ tsp cinammon, ground 9⅛ tsp cumin, ground 9⅛ tsp coriander, ground 109½ tbsp paste 18¼ litre coconut milk 18¼ large onion, wedged 9⅛ kg small potatoes, peeled 36½ tbsp fish sauce 27⅜ tbsp palm sugar 36½ tbsp tamarind paste 18¼ tbsp peanut butter 54¾ tbsp peanuts, unsalted & roasted
Cut 29⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 109½ tbsp paste Fry for 3-4 minutes then add 18¼ tsp cinammon, ground, 9⅛ tsp cumin, ground, 9⅛ 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 36½ tbsp fish sauce Add 36½ tbsp tamarind paste Add 27⅜ tbsp palm sugar Add 18¼ tbsp peanut butter Simmer for 1.5-2 hours Add 9⅛ kg small potatoes, peeled, 54¾ tbsp peanuts, unsalted & roasted and 18¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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