Prep: 15m
Cook: 3h
Serves: - 86 +
Ingredients
32¼ tbsp massaman curry paste 64½ cm piece of ginger, minced 64½ cloves garlic, minced 10¾ tbsp galangal paste 21½ 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:
17⅕ kg beef, e.g. chuck 10¾ tsp cinammon, ground 5⅜ tsp cumin, ground 5⅜ tsp coriander, ground 64½ tbsp paste 10¾ litre coconut milk 10¾ large onion, wedged 5⅜ kg small potatoes, peeled 21½ tbsp fish sauce 16⅛ tbsp palm sugar 21½ tbsp tamarind paste 10¾ tbsp peanut butter 32¼ tbsp peanuts, unsalted & roasted
Cut 17⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 64½ tbsp paste Fry for 3-4 minutes then add 10¾ tsp cinammon, ground, 5⅜ tsp cumin, ground, 5⅜ 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 21½ tbsp fish sauce Add 21½ tbsp tamarind paste Add 16⅛ tbsp palm sugar Add 10¾ tbsp peanut butter Simmer for 1.5-2 hours Add 5⅜ kg small potatoes, peeled, 32¼ tbsp peanuts, unsalted & roasted and 10¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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