Prep: 15m
Cook: 3h
Serves: - 74 +
Ingredients
27¾ tbsp massaman curry paste 55½ cm piece of ginger, minced 55½ cloves garlic, minced 9¼ tbsp galangal paste 18½ 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:
14⅘ kg beef, e.g. chuck 9¼ tsp cinammon, ground 4⅝ tsp cumin, ground 4⅝ tsp coriander, ground 55½ tbsp paste 9¼ litre coconut milk 9¼ large onion, wedged 4⅝ kg small potatoes, peeled 18½ tbsp fish sauce 13⅞ tbsp palm sugar 18½ tbsp tamarind paste 9¼ tbsp peanut butter 27¾ tbsp peanuts, unsalted & roasted
Cut 14⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 55½ tbsp paste Fry for 3-4 minutes then add 9¼ tsp cinammon, ground, 4⅝ tsp cumin, ground, 4⅝ 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 18½ tbsp fish sauce Add 18½ tbsp tamarind paste Add 13⅞ tbsp palm sugar Add 9¼ tbsp peanut butter Simmer for 1.5-2 hours Add 4⅝ kg small potatoes, peeled, 27¾ tbsp peanuts, unsalted & roasted and 9¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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