Prep: 15m
Cook: 3h
Serves: - 78 +
Ingredients
29¼ tbsp massaman curry paste 58½ cm piece of ginger, minced 58½ cloves garlic, minced 9¾ tbsp galangal paste 19½ 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:
15⅗ kg beef, e.g. chuck 9¾ tsp cinammon, ground 4⅞ tsp cumin, ground 4⅞ tsp coriander, ground 58½ tbsp paste 9¾ litre coconut milk 9¾ large onion, wedged 4⅞ kg small potatoes, peeled 19½ tbsp fish sauce 14⅝ tbsp palm sugar 19½ tbsp tamarind paste 9¾ tbsp peanut butter 29¼ tbsp peanuts, unsalted & roasted
Cut 15⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 58½ tbsp paste Fry for 3-4 minutes then add 9¾ tsp cinammon, ground, 4⅞ tsp cumin, ground, 4⅞ 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 19½ tbsp fish sauce Add 19½ tbsp tamarind paste Add 14⅝ tbsp palm sugar Add 9¾ tbsp peanut butter Simmer for 1.5-2 hours Add 4⅞ kg small potatoes, peeled, 29¼ tbsp peanuts, unsalted & roasted and 9¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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