Prep: 15m
Cook: 3h
Serves: - 178 +
Ingredients
66¾ tbsp massaman curry paste 133½ cm piece of ginger, minced 133½ cloves garlic, minced 22¼ tbsp galangal paste 44½ 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:
35⅗ kg beef, e.g. chuck 22¼ tsp cinammon, ground 11⅛ tsp cumin, ground 11⅛ tsp coriander, ground 133½ tbsp paste 22¼ litre coconut milk 22¼ large onion, wedged 11⅛ kg small potatoes, peeled 44½ tbsp fish sauce 33⅜ tbsp palm sugar 44½ tbsp tamarind paste 22¼ tbsp peanut butter 66¾ tbsp peanuts, unsalted & roasted
Cut 35⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 133½ tbsp paste Fry for 3-4 minutes then add 22¼ tsp cinammon, ground, 11⅛ tsp cumin, ground, 11⅛ 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 44½ tbsp fish sauce Add 44½ tbsp tamarind paste Add 33⅜ tbsp palm sugar Add 22¼ tbsp peanut butter Simmer for 1.5-2 hours Add 11⅛ kg small potatoes, peeled, 66¾ tbsp peanuts, unsalted & roasted and 22¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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