Prep: 15m
Cook: 3h
Serves: - 552 +
Ingredients
207 tbsp massaman curry paste 414 cm piece of ginger, minced 414 cloves garlic, minced 69 tbsp galangal paste 138 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:
110⅖ kg beef, e.g. chuck 69 tsp cinammon, ground 34½ tsp cumin, ground 34½ tsp coriander, ground 414 tbsp paste 69 litre coconut milk 69 large onion, wedged 34½ kg small potatoes, peeled 138 tbsp fish sauce 103½ tbsp palm sugar 138 tbsp tamarind paste 69 tbsp peanut butter 207 tbsp peanuts, unsalted & roasted
Cut 110⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 414 tbsp paste Fry for 3-4 minutes then add 69 tsp cinammon, ground, 34½ tsp cumin, ground, 34½ 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 138 tbsp fish sauce Add 138 tbsp tamarind paste Add 103½ tbsp palm sugar Add 69 tbsp peanut butter Simmer for 1.5-2 hours Add 34½ kg small potatoes, peeled, 207 tbsp peanuts, unsalted & roasted and 69 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: