Prep: 15m
Cook: 3h
Serves: - 222 +
Ingredients
83¼ tbsp massaman curry paste 166½ cm piece of ginger, minced 166½ cloves garlic, minced 27¾ tbsp galangal paste 55½ 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:
44⅖ kg beef, e.g. chuck 27¾ tsp cinammon, ground 13⅞ tsp cumin, ground 13⅞ tsp coriander, ground 166½ tbsp paste 27¾ litre coconut milk 27¾ large onion, wedged 13⅞ kg small potatoes, peeled 55½ tbsp fish sauce 41⅝ tbsp palm sugar 55½ tbsp tamarind paste 27¾ tbsp peanut butter 83¼ tbsp peanuts, unsalted & roasted
Cut 44⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 166½ tbsp paste Fry for 3-4 minutes then add 27¾ tsp cinammon, ground, 13⅞ tsp cumin, ground, 13⅞ 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 55½ tbsp fish sauce Add 55½ tbsp tamarind paste Add 41⅝ tbsp palm sugar Add 27¾ tbsp peanut butter Simmer for 1.5-2 hours Add 13⅞ kg small potatoes, peeled, 83¼ tbsp peanuts, unsalted & roasted and 27¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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