Prep: 15m
Cook: 3h
Serves: - 116 +
Ingredients
43½ tbsp massaman curry paste 87 cm piece of ginger, minced 87 cloves garlic, minced 14½ tbsp galangal paste 29 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:
23⅕ kg beef, e.g. chuck 14½ tsp cinammon, ground 7¼ tsp cumin, ground 7¼ tsp coriander, ground 87 tbsp paste 14½ litre coconut milk 14½ large onion, wedged 7¼ kg small potatoes, peeled 29 tbsp fish sauce 21¾ tbsp palm sugar 29 tbsp tamarind paste 14½ tbsp peanut butter 43½ tbsp peanuts, unsalted & roasted
Cut 23⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 87 tbsp paste Fry for 3-4 minutes then add 14½ tsp cinammon, ground, 7¼ tsp cumin, ground, 7¼ 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 29 tbsp fish sauce Add 29 tbsp tamarind paste Add 21¾ tbsp palm sugar Add 14½ tbsp peanut butter Simmer for 1.5-2 hours Add 7¼ kg small potatoes, peeled, 43½ tbsp peanuts, unsalted & roasted and 14½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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