Prep: 15m
Cook: 3h
Serves: - 94 +
Ingredients
35¼ tbsp massaman curry paste 70½ cm piece of ginger, minced 70½ cloves garlic, minced 11¾ tbsp galangal paste 23½ 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:
18⅘ kg beef, e.g. chuck 11¾ tsp cinammon, ground 5⅞ tsp cumin, ground 5⅞ tsp coriander, ground 70½ tbsp paste 11¾ litre coconut milk 11¾ large onion, wedged 5⅞ kg small potatoes, peeled 23½ tbsp fish sauce 17⅝ tbsp palm sugar 23½ tbsp tamarind paste 11¾ tbsp peanut butter 35¼ tbsp peanuts, unsalted & roasted
Cut 18⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 70½ tbsp paste Fry for 3-4 minutes then add 11¾ tsp cinammon, ground, 5⅞ tsp cumin, ground, 5⅞ 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 23½ tbsp fish sauce Add 23½ tbsp tamarind paste Add 17⅝ tbsp palm sugar Add 11¾ tbsp peanut butter Simmer for 1.5-2 hours Add 5⅞ kg small potatoes, peeled, 35¼ tbsp peanuts, unsalted & roasted and 11¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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