Prep: 15m
Cook: 3h
Serves: - 206 +
Ingredients
77¼ tbsp massaman curry paste 154½ cm piece of ginger, minced 154½ cloves garlic, minced 25¾ tbsp galangal paste 51½ 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:
41⅕ kg beef, e.g. chuck 25¾ tsp cinammon, ground 12⅞ tsp cumin, ground 12⅞ tsp coriander, ground 154½ tbsp paste 25¾ litre coconut milk 25¾ large onion, wedged 12⅞ kg small potatoes, peeled 51½ tbsp fish sauce 38⅝ tbsp palm sugar 51½ tbsp tamarind paste 25¾ tbsp peanut butter 77¼ tbsp peanuts, unsalted & roasted
Cut 41⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 154½ tbsp paste Fry for 3-4 minutes then add 25¾ tsp cinammon, ground, 12⅞ tsp cumin, ground, 12⅞ 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 51½ tbsp fish sauce Add 51½ tbsp tamarind paste Add 38⅝ tbsp palm sugar Add 25¾ tbsp peanut butter Simmer for 1.5-2 hours Add 12⅞ kg small potatoes, peeled, 77¼ tbsp peanuts, unsalted & roasted and 25¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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