Prep: 15m
Cook: 3h
Serves: - 132 +
Ingredients
49½ tbsp massaman curry paste 99 cm piece of ginger, minced 99 cloves garlic, minced 16½ tbsp galangal paste 33 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:
26⅖ kg beef, e.g. chuck 16½ tsp cinammon, ground 8¼ tsp cumin, ground 8¼ tsp coriander, ground 99 tbsp paste 16½ litre coconut milk 16½ large onion, wedged 8¼ kg small potatoes, peeled 33 tbsp fish sauce 24¾ tbsp palm sugar 33 tbsp tamarind paste 16½ tbsp peanut butter 49½ tbsp peanuts, unsalted & roasted
Cut 26⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 99 tbsp paste Fry for 3-4 minutes then add 16½ tsp cinammon, ground, 8¼ tsp cumin, ground, 8¼ 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 33 tbsp fish sauce Add 33 tbsp tamarind paste Add 24¾ tbsp palm sugar Add 16½ tbsp peanut butter Simmer for 1.5-2 hours Add 8¼ kg small potatoes, peeled, 49½ tbsp peanuts, unsalted & roasted and 16½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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