Prep: 15m
Cook: 3h
Serves: - 468 +
Ingredients
175½ tbsp massaman curry paste 351 cm piece of ginger, minced 351 cloves garlic, minced 58½ tbsp galangal paste 117 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:
93⅗ kg beef, e.g. chuck 58½ tsp cinammon, ground 29¼ tsp cumin, ground 29¼ tsp coriander, ground 351 tbsp paste 58½ litre coconut milk 58½ large onion, wedged 29¼ kg small potatoes, peeled 117 tbsp fish sauce 87¾ tbsp palm sugar 117 tbsp tamarind paste 58½ tbsp peanut butter 175½ tbsp peanuts, unsalted & roasted
Cut 93⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 351 tbsp paste Fry for 3-4 minutes then add 58½ tsp cinammon, ground, 29¼ tsp cumin, ground, 29¼ 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 117 tbsp fish sauce Add 117 tbsp tamarind paste Add 87¾ tbsp palm sugar Add 58½ tbsp peanut butter Simmer for 1.5-2 hours Add 29¼ kg small potatoes, peeled, 175½ tbsp peanuts, unsalted & roasted and 58½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: