Prep: 15m
Cook: 3h
Serves: - 218 +
Ingredients
81¾ tbsp massaman curry paste 163½ cm piece of ginger, minced 163½ cloves garlic, minced 27¼ tbsp galangal paste 54½ 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:
43⅗ kg beef, e.g. chuck 27¼ tsp cinammon, ground 13⅝ tsp cumin, ground 13⅝ tsp coriander, ground 163½ tbsp paste 27¼ litre coconut milk 27¼ large onion, wedged 13⅝ kg small potatoes, peeled 54½ tbsp fish sauce 40⅞ tbsp palm sugar 54½ tbsp tamarind paste 27¼ tbsp peanut butter 81¾ tbsp peanuts, unsalted & roasted
Cut 43⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 163½ tbsp paste Fry for 3-4 minutes then add 27¼ tsp cinammon, ground, 13⅝ tsp cumin, ground, 13⅝ 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 54½ tbsp fish sauce Add 54½ tbsp tamarind paste Add 40⅞ tbsp palm sugar Add 27¼ tbsp peanut butter Simmer for 1.5-2 hours Add 13⅝ kg small potatoes, peeled, 81¾ tbsp peanuts, unsalted & roasted and 27¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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