Prep: 15m
Cook: 3h
Serves: - 98 +
Ingredients
36¾ tbsp massaman curry paste 73½ cm piece of ginger, minced 73½ cloves garlic, minced 12¼ tbsp galangal paste 24½ 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:
19⅗ kg beef, e.g. chuck 12¼ tsp cinammon, ground 6⅛ tsp cumin, ground 6⅛ tsp coriander, ground 73½ tbsp paste 12¼ litre coconut milk 12¼ large onion, wedged 6⅛ kg small potatoes, peeled 24½ tbsp fish sauce 18⅜ tbsp palm sugar 24½ tbsp tamarind paste 12¼ tbsp peanut butter 36¾ tbsp peanuts, unsalted & roasted
Cut 19⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 73½ tbsp paste Fry for 3-4 minutes then add 12¼ tsp cinammon, ground, 6⅛ tsp cumin, ground, 6⅛ 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 24½ tbsp fish sauce Add 24½ tbsp tamarind paste Add 18⅜ tbsp palm sugar Add 12¼ tbsp peanut butter Simmer for 1.5-2 hours Add 6⅛ kg small potatoes, peeled, 36¾ tbsp peanuts, unsalted & roasted and 12¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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