Prep: 15m
Cook: 3h
Serves: - 174 +
Ingredients
65¼ tbsp massaman curry paste 130½ cm piece of ginger, minced 130½ cloves garlic, minced 21¾ tbsp galangal paste 43½ 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:
34⅘ kg beef, e.g. chuck 21¾ tsp cinammon, ground 10⅞ tsp cumin, ground 10⅞ tsp coriander, ground 130½ tbsp paste 21¾ litre coconut milk 21¾ large onion, wedged 10⅞ kg small potatoes, peeled 43½ tbsp fish sauce 32⅝ tbsp palm sugar 43½ tbsp tamarind paste 21¾ tbsp peanut butter 65¼ tbsp peanuts, unsalted & roasted
Cut 34⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 130½ tbsp paste Fry for 3-4 minutes then add 21¾ tsp cinammon, ground, 10⅞ tsp cumin, ground, 10⅞ 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 43½ tbsp fish sauce Add 43½ tbsp tamarind paste Add 32⅝ tbsp palm sugar Add 21¾ tbsp peanut butter Simmer for 1.5-2 hours Add 10⅞ kg small potatoes, peeled, 65¼ tbsp peanuts, unsalted & roasted and 21¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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