Prep: 15m
Cook: 3h
Serves: - 82 +
Ingredients
30¾ tbsp massaman curry paste 61½ cm piece of ginger, minced 61½ cloves garlic, minced 10¼ tbsp galangal paste 20½ 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:
16⅖ kg beef, e.g. chuck 10¼ tsp cinammon, ground 5⅛ tsp cumin, ground 5⅛ tsp coriander, ground 61½ tbsp paste 10¼ litre coconut milk 10¼ large onion, wedged 5⅛ kg small potatoes, peeled 20½ tbsp fish sauce 15⅜ tbsp palm sugar 20½ tbsp tamarind paste 10¼ tbsp peanut butter 30¾ tbsp peanuts, unsalted & roasted
Cut 16⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 61½ tbsp paste Fry for 3-4 minutes then add 10¼ tsp cinammon, ground, 5⅛ tsp cumin, ground, 5⅛ 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 20½ tbsp fish sauce Add 20½ tbsp tamarind paste Add 15⅜ tbsp palm sugar Add 10¼ tbsp peanut butter Simmer for 1.5-2 hours Add 5⅛ kg small potatoes, peeled, 30¾ tbsp peanuts, unsalted & roasted and 10¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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