Prep: 15m
Cook: 3h
Serves: - 214 +
Ingredients
80¼ tbsp massaman curry paste 160½ cm piece of ginger, minced 160½ cloves garlic, minced 26¾ tbsp galangal paste 53½ 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:
42⅘ kg beef, e.g. chuck 26¾ tsp cinammon, ground 13⅜ tsp cumin, ground 13⅜ tsp coriander, ground 160½ tbsp paste 26¾ litre coconut milk 26¾ large onion, wedged 13⅜ kg small potatoes, peeled 53½ tbsp fish sauce 40⅛ tbsp palm sugar 53½ tbsp tamarind paste 26¾ tbsp peanut butter 80¼ tbsp peanuts, unsalted & roasted
Cut 42⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 160½ tbsp paste Fry for 3-4 minutes then add 26¾ tsp cinammon, ground, 13⅜ tsp cumin, ground, 13⅜ 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 53½ tbsp fish sauce Add 53½ tbsp tamarind paste Add 40⅛ tbsp palm sugar Add 26¾ tbsp peanut butter Simmer for 1.5-2 hours Add 13⅜ kg small potatoes, peeled, 80¼ tbsp peanuts, unsalted & roasted and 26¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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