Prep: 15m
Cook: 3h
Serves: - 112 +
Ingredients
42 tbsp massaman curry paste 84 cm piece of ginger, minced 84 cloves garlic, minced 14 tbsp galangal paste 28 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:
22⅖ kg beef, e.g. chuck 14 tsp cinammon, ground 7 tsp cumin, ground 7 tsp coriander, ground 84 tbsp paste 14 litre coconut milk 14 large onion, wedged 7 kg small potatoes, peeled 28 tbsp fish sauce 21 tbsp palm sugar 28 tbsp tamarind paste 14 tbsp peanut butter 42 tbsp peanuts, unsalted & roasted
Cut 22⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 84 tbsp paste Fry for 3-4 minutes then add 14 tsp cinammon, ground, 7 tsp cumin, ground, 7 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 28 tbsp fish sauce Add 28 tbsp tamarind paste Add 21 tbsp palm sugar Add 14 tbsp peanut butter Simmer for 1.5-2 hours Add 7 kg small potatoes, peeled, 42 tbsp peanuts, unsalted & roasted and 14 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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