Prep: 15m
Cook: 3h
Serves: - 154 +
Ingredients
57¾ tbsp massaman curry paste 115½ cm piece of ginger, minced 115½ cloves garlic, minced 19¼ tbsp galangal paste 38½ 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:
30⅘ kg beef, e.g. chuck 19¼ tsp cinammon, ground 9⅝ tsp cumin, ground 9⅝ tsp coriander, ground 115½ tbsp paste 19¼ litre coconut milk 19¼ large onion, wedged 9⅝ kg small potatoes, peeled 38½ tbsp fish sauce 28⅞ tbsp palm sugar 38½ tbsp tamarind paste 19¼ tbsp peanut butter 57¾ tbsp peanuts, unsalted & roasted
Cut 30⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 115½ tbsp paste Fry for 3-4 minutes then add 19¼ tsp cinammon, ground, 9⅝ tsp cumin, ground, 9⅝ 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 38½ tbsp fish sauce Add 38½ tbsp tamarind paste Add 28⅞ tbsp palm sugar Add 19¼ tbsp peanut butter Simmer for 1.5-2 hours Add 9⅝ kg small potatoes, peeled, 57¾ tbsp peanuts, unsalted & roasted and 19¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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