Prep: 15m
Cook: 3h
Serves: - 186 +
Ingredients
69¾ tbsp massaman curry paste 139½ cm piece of ginger, minced 139½ cloves garlic, minced 23¼ tbsp galangal paste 46½ 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:
37⅕ kg beef, e.g. chuck 23¼ tsp cinammon, ground 11⅝ tsp cumin, ground 11⅝ tsp coriander, ground 139½ tbsp paste 23¼ litre coconut milk 23¼ large onion, wedged 11⅝ kg small potatoes, peeled 46½ tbsp fish sauce 34⅞ tbsp palm sugar 46½ tbsp tamarind paste 23¼ tbsp peanut butter 69¾ tbsp peanuts, unsalted & roasted
Cut 37⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 139½ tbsp paste Fry for 3-4 minutes then add 23¼ tsp cinammon, ground, 11⅝ tsp cumin, ground, 11⅝ 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 46½ tbsp fish sauce Add 46½ tbsp tamarind paste Add 34⅞ tbsp palm sugar Add 23¼ tbsp peanut butter Simmer for 1.5-2 hours Add 11⅝ kg small potatoes, peeled, 69¾ tbsp peanuts, unsalted & roasted and 23¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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