Prep: 15m
Cook: 3h
Serves: - 104 +
Ingredients
39 tbsp massaman curry paste 78 cm piece of ginger, minced 78 cloves garlic, minced 13 tbsp galangal paste 26 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:
20⅘ kg beef, e.g. chuck 13 tsp cinammon, ground 6½ tsp cumin, ground 6½ tsp coriander, ground 78 tbsp paste 13 litre coconut milk 13 large onion, wedged 6½ kg small potatoes, peeled 26 tbsp fish sauce 19½ tbsp palm sugar 26 tbsp tamarind paste 13 tbsp peanut butter 39 tbsp peanuts, unsalted & roasted
Cut 20⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 78 tbsp paste Fry for 3-4 minutes then add 13 tsp cinammon, ground, 6½ tsp cumin, ground, 6½ 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 26 tbsp fish sauce Add 26 tbsp tamarind paste Add 19½ tbsp palm sugar Add 13 tbsp peanut butter Simmer for 1.5-2 hours Add 6½ kg small potatoes, peeled, 39 tbsp peanuts, unsalted & roasted and 13 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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