Prep: 15m
Cook: 3h
Serves: - 194 +
Ingredients
72¾ tbsp massaman curry paste 145½ cm piece of ginger, minced 145½ cloves garlic, minced 24¼ tbsp galangal paste 48½ 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:
38⅘ kg beef, e.g. chuck 24¼ tsp cinammon, ground 12⅛ tsp cumin, ground 12⅛ tsp coriander, ground 145½ tbsp paste 24¼ litre coconut milk 24¼ large onion, wedged 12⅛ kg small potatoes, peeled 48½ tbsp fish sauce 36⅜ tbsp palm sugar 48½ tbsp tamarind paste 24¼ tbsp peanut butter 72¾ tbsp peanuts, unsalted & roasted
Cut 38⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 145½ tbsp paste Fry for 3-4 minutes then add 24¼ tsp cinammon, ground, 12⅛ tsp cumin, ground, 12⅛ 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 48½ tbsp fish sauce Add 48½ tbsp tamarind paste Add 36⅜ tbsp palm sugar Add 24¼ tbsp peanut butter Simmer for 1.5-2 hours Add 12⅛ kg small potatoes, peeled, 72¾ tbsp peanuts, unsalted & roasted and 24¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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