Prep: 15m
Cook: 3h
Serves: - 108 +
Ingredients
40½ tbsp massaman curry paste 81 cm piece of ginger, minced 81 cloves garlic, minced 13½ tbsp galangal paste 27 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:
21⅗ kg beef, e.g. chuck 13½ tsp cinammon, ground 6¾ tsp cumin, ground 6¾ tsp coriander, ground 81 tbsp paste 13½ litre coconut milk 13½ large onion, wedged 6¾ kg small potatoes, peeled 27 tbsp fish sauce 20¼ tbsp palm sugar 27 tbsp tamarind paste 13½ tbsp peanut butter 40½ tbsp peanuts, unsalted & roasted
Cut 21⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 81 tbsp paste Fry for 3-4 minutes then add 13½ tsp cinammon, ground, 6¾ tsp cumin, ground, 6¾ 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 27 tbsp fish sauce Add 27 tbsp tamarind paste Add 20¼ tbsp palm sugar Add 13½ tbsp peanut butter Simmer for 1.5-2 hours Add 6¾ kg small potatoes, peeled, 40½ tbsp peanuts, unsalted & roasted and 13½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: