Prep: 15m
Cook: 3h
Serves: - 158 +
Ingredients
59¼ tbsp massaman curry paste 118½ cm piece of ginger, minced 118½ cloves garlic, minced 19¾ tbsp galangal paste 39½ 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:
31⅗ kg beef, e.g. chuck 19¾ tsp cinammon, ground 9⅞ tsp cumin, ground 9⅞ tsp coriander, ground 118½ tbsp paste 19¾ litre coconut milk 19¾ large onion, wedged 9⅞ kg small potatoes, peeled 39½ tbsp fish sauce 29⅝ tbsp palm sugar 39½ tbsp tamarind paste 19¾ tbsp peanut butter 59¼ tbsp peanuts, unsalted & roasted
Cut 31⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 118½ tbsp paste Fry for 3-4 minutes then add 19¾ tsp cinammon, ground, 9⅞ tsp cumin, ground, 9⅞ 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 39½ tbsp fish sauce Add 39½ tbsp tamarind paste Add 29⅝ tbsp palm sugar Add 19¾ tbsp peanut butter Simmer for 1.5-2 hours Add 9⅞ kg small potatoes, peeled, 59¼ tbsp peanuts, unsalted & roasted and 19¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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