Prep: 15m
Cook: 3h
Serves: - 166 +
Ingredients
62¼ tbsp massaman curry paste 124½ cm piece of ginger, minced 124½ cloves garlic, minced 20¾ tbsp galangal paste 41½ 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:
33⅕ kg beef, e.g. chuck 20¾ tsp cinammon, ground 10⅜ tsp cumin, ground 10⅜ tsp coriander, ground 124½ tbsp paste 20¾ litre coconut milk 20¾ large onion, wedged 10⅜ kg small potatoes, peeled 41½ tbsp fish sauce 31⅛ tbsp palm sugar 41½ tbsp tamarind paste 20¾ tbsp peanut butter 62¼ tbsp peanuts, unsalted & roasted
Cut 33⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 124½ tbsp paste Fry for 3-4 minutes then add 20¾ tsp cinammon, ground, 10⅜ tsp cumin, ground, 10⅜ 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 41½ tbsp fish sauce Add 41½ tbsp tamarind paste Add 31⅛ tbsp palm sugar Add 20¾ tbsp peanut butter Simmer for 1.5-2 hours Add 10⅜ kg small potatoes, peeled, 62¼ tbsp peanuts, unsalted & roasted and 20¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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