Prep: 15m
Cook: 3h
Serves: - 540 +
Ingredients
202½ tbsp massaman curry paste 405 cm piece of ginger, minced 405 cloves garlic, minced 67½ tbsp galangal paste 135 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:
108 kg beef, e.g. chuck 67½ tsp cinammon, ground 33¾ tsp cumin, ground 33¾ tsp coriander, ground 405 tbsp paste 67½ litre coconut milk 67½ large onion, wedged 33¾ kg small potatoes, peeled 135 tbsp fish sauce 101¼ tbsp palm sugar 135 tbsp tamarind paste 67½ tbsp peanut butter 202½ tbsp peanuts, unsalted & roasted
Cut 108 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 405 tbsp paste Fry for 3-4 minutes then add 67½ tsp cinammon, ground, 33¾ tsp cumin, ground, 33¾ 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 135 tbsp fish sauce Add 135 tbsp tamarind paste Add 101¼ tbsp palm sugar Add 67½ tbsp peanut butter Simmer for 1.5-2 hours Add 33¾ kg small potatoes, peeled, 202½ tbsp peanuts, unsalted & roasted and 67½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: