Prep: 15m
Cook: 3h
Serves: - 66 +
Ingredients
24¾ tbsp massaman curry paste 49½ cm piece of ginger, minced 49½ cloves garlic, minced 8¼ tbsp galangal paste 16½ 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:
13⅕ kg beef, e.g. chuck 8¼ tsp cinammon, ground 4⅛ tsp cumin, ground 4⅛ tsp coriander, ground 49½ tbsp paste 8¼ litre coconut milk 8¼ large onion, wedged 4⅛ kg small potatoes, peeled 16½ tbsp fish sauce 12⅜ tbsp palm sugar 16½ tbsp tamarind paste 8¼ tbsp peanut butter 24¾ tbsp peanuts, unsalted & roasted
Cut 13⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 49½ tbsp paste Fry for 3-4 minutes then add 8¼ tsp cinammon, ground, 4⅛ tsp cumin, ground, 4⅛ 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 16½ tbsp fish sauce Add 16½ tbsp tamarind paste Add 12⅜ tbsp palm sugar Add 8¼ tbsp peanut butter Simmer for 1.5-2 hours Add 4⅛ kg small potatoes, peeled, 24¾ tbsp peanuts, unsalted & roasted and 8¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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