Prep: 15m
Cook: 3h
Serves: - 1240 +
Ingredients
465 tbsp massaman curry paste 930 cm piece of ginger, minced 930 cloves garlic, minced 155 tbsp galangal paste 310 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:
248 kg beef, e.g. chuck 155 tsp cinammon, ground 77½ tsp cumin, ground 77½ tsp coriander, ground 930 tbsp paste 155 litre coconut milk 155 large onion, wedged 77½ kg small potatoes, peeled 310 tbsp fish sauce 232½ tbsp palm sugar 310 tbsp tamarind paste 155 tbsp peanut butter 465 tbsp peanuts, unsalted & roasted
Cut 248 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 930 tbsp paste Fry for 3-4 minutes then add 155 tsp cinammon, ground, 77½ tsp cumin, ground, 77½ 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 310 tbsp fish sauce Add 310 tbsp tamarind paste Add 232½ tbsp palm sugar Add 155 tbsp peanut butter Simmer for 1.5-2 hours Add 77½ kg small potatoes, peeled, 465 tbsp peanuts, unsalted & roasted and 155 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: