Prep: 15m
Cook: 3h
Serves: - 58 +
Ingredients
21¾ tbsp massaman curry paste 43½ cm piece of ginger, minced 43½ cloves garlic, minced 7¼ tbsp galangal paste 14½ 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:
11⅗ kg beef, e.g. chuck 7¼ tsp cinammon, ground 3⅝ tsp cumin, ground 3⅝ tsp coriander, ground 43½ tbsp paste 7¼ litre coconut milk 7¼ large onion, wedged 3⅝ kg small potatoes, peeled 14½ tbsp fish sauce 10⅞ tbsp palm sugar 14½ tbsp tamarind paste 7¼ tbsp peanut butter 21¾ tbsp peanuts, unsalted & roasted
Cut 11⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 43½ tbsp paste Fry for 3-4 minutes then add 7¼ tsp cinammon, ground, 3⅝ tsp cumin, ground, 3⅝ 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 14½ tbsp fish sauce Add 14½ tbsp tamarind paste Add 10⅞ tbsp palm sugar Add 7¼ tbsp peanut butter Simmer for 1.5-2 hours Add 3⅝ kg small potatoes, peeled, 21¾ tbsp peanuts, unsalted & roasted and 7¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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