Prep: 15m
Cook: 3h
Serves: - 202 +
Ingredients
75¾ tbsp massaman curry paste 151½ cm piece of ginger, minced 151½ cloves garlic, minced 25¼ tbsp galangal paste 50½ 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:
40⅖ kg beef, e.g. chuck 25¼ tsp cinammon, ground 12⅝ tsp cumin, ground 12⅝ tsp coriander, ground 151½ tbsp paste 25¼ litre coconut milk 25¼ large onion, wedged 12⅝ kg small potatoes, peeled 50½ tbsp fish sauce 37⅞ tbsp palm sugar 50½ tbsp tamarind paste 25¼ tbsp peanut butter 75¾ tbsp peanuts, unsalted & roasted
Cut 40⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 151½ tbsp paste Fry for 3-4 minutes then add 25¼ tsp cinammon, ground, 12⅝ tsp cumin, ground, 12⅝ 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 50½ tbsp fish sauce Add 50½ tbsp tamarind paste Add 37⅞ tbsp palm sugar Add 25¼ tbsp peanut butter Simmer for 1.5-2 hours Add 12⅝ kg small potatoes, peeled, 75¾ tbsp peanuts, unsalted & roasted and 25¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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