Prep: 15m
Cook: 3h
Serves: - 368 +
Ingredients
138 tbsp massaman curry paste 276 cm piece of ginger, minced 276 cloves garlic, minced 46 tbsp galangal paste 92 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:
73⅗ kg beef, e.g. chuck 46 tsp cinammon, ground 23 tsp cumin, ground 23 tsp coriander, ground 276 tbsp paste 46 litre coconut milk 46 large onion, wedged 23 kg small potatoes, peeled 92 tbsp fish sauce 69 tbsp palm sugar 92 tbsp tamarind paste 46 tbsp peanut butter 138 tbsp peanuts, unsalted & roasted
Cut 73⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 276 tbsp paste Fry for 3-4 minutes then add 46 tsp cinammon, ground, 23 tsp cumin, ground, 23 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 92 tbsp fish sauce Add 92 tbsp tamarind paste Add 69 tbsp palm sugar Add 46 tbsp peanut butter Simmer for 1.5-2 hours Add 23 kg small potatoes, peeled, 138 tbsp peanuts, unsalted & roasted and 46 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: