Prep: 15m
Cook: 3h
Serves: - 124 +
Ingredients
46½ tbsp massaman curry paste 93 cm piece of ginger, minced 93 cloves garlic, minced 15½ tbsp galangal paste 31 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:
24⅘ kg beef, e.g. chuck 15½ tsp cinammon, ground 7¾ tsp cumin, ground 7¾ tsp coriander, ground 93 tbsp paste 15½ litre coconut milk 15½ large onion, wedged 7¾ kg small potatoes, peeled 31 tbsp fish sauce 23¼ tbsp palm sugar 31 tbsp tamarind paste 15½ tbsp peanut butter 46½ tbsp peanuts, unsalted & roasted
Cut 24⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 93 tbsp paste Fry for 3-4 minutes then add 15½ tsp cinammon, ground, 7¾ tsp cumin, ground, 7¾ 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 31 tbsp fish sauce Add 31 tbsp tamarind paste Add 23¼ tbsp palm sugar Add 15½ tbsp peanut butter Simmer for 1.5-2 hours Add 7¾ kg small potatoes, peeled, 46½ tbsp peanuts, unsalted & roasted and 15½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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