Prep: 15m
Cook: 3h
Serves: - 182 +
Ingredients
68¼ tbsp massaman curry paste 136½ cm piece of ginger, minced 136½ cloves garlic, minced 22¾ tbsp galangal paste 45½ 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:
36⅖ kg beef, e.g. chuck 22¾ tsp cinammon, ground 11⅜ tsp cumin, ground 11⅜ tsp coriander, ground 136½ tbsp paste 22¾ litre coconut milk 22¾ large onion, wedged 11⅜ kg small potatoes, peeled 45½ tbsp fish sauce 34⅛ tbsp palm sugar 45½ tbsp tamarind paste 22¾ tbsp peanut butter 68¼ tbsp peanuts, unsalted & roasted
Cut 36⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 136½ tbsp paste Fry for 3-4 minutes then add 22¾ tsp cinammon, ground, 11⅜ tsp cumin, ground, 11⅜ 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 45½ tbsp fish sauce Add 45½ tbsp tamarind paste Add 34⅛ tbsp palm sugar Add 22¾ tbsp peanut butter Simmer for 1.5-2 hours Add 11⅜ kg small potatoes, peeled, 68¼ tbsp peanuts, unsalted & roasted and 22¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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