This was the biggest pot of green curry I've ever made. Twenty pounds of beef, twelve cans of coconut milk, 10x my usual green curry paste recipe, half a large bottle of fish sauce. You don't really want a recipe, do you? I don't think so. Just trust me, trying to de-seed a kilo of green (only!) bird-eye chilli wasn't fun.
The cooking was fun though. This was my second time cooking staff meal at Manresa. The first time was Panang chicken, using 20 pounds of chicken thigh and massive amount of homemade Panang paste. This time we decided to do a green curry. I made Gang Kiew-wan Nuea, green curry with beef.