Prep: 15m
Cook: 3h
Serves: - 162 +
Ingredients
60¾ tbsp massaman curry paste 121½ cm piece of ginger, minced 121½ cloves garlic, minced 20¼ tbsp galangal paste 40½ 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:
32⅖ kg beef, e.g. chuck 20¼ tsp cinammon, ground 10⅛ tsp cumin, ground 10⅛ tsp coriander, ground 121½ tbsp paste 20¼ litre coconut milk 20¼ large onion, wedged 10⅛ kg small potatoes, peeled 40½ tbsp fish sauce 30⅜ tbsp palm sugar 40½ tbsp tamarind paste 20¼ tbsp peanut butter 60¾ tbsp peanuts, unsalted & roasted
Cut 32⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 121½ tbsp paste Fry for 3-4 minutes then add 20¼ tsp cinammon, ground, 10⅛ tsp cumin, ground, 10⅛ 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 40½ tbsp fish sauce Add 40½ tbsp tamarind paste Add 30⅜ tbsp palm sugar Add 20¼ tbsp peanut butter Simmer for 1.5-2 hours Add 10⅛ kg small potatoes, peeled, 60¾ tbsp peanuts, unsalted & roasted and 20¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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