Prep: 15m
Cook: 3h
Serves: - 136 +
Ingredients
51 tbsp massaman curry paste 102 cm piece of ginger, minced 102 cloves garlic, minced 17 tbsp galangal paste 34 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:
27⅕ kg beef, e.g. chuck 17 tsp cinammon, ground 8½ tsp cumin, ground 8½ tsp coriander, ground 102 tbsp paste 17 litre coconut milk 17 large onion, wedged 8½ kg small potatoes, peeled 34 tbsp fish sauce 25½ tbsp palm sugar 34 tbsp tamarind paste 17 tbsp peanut butter 51 tbsp peanuts, unsalted & roasted
Cut 27⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 102 tbsp paste Fry for 3-4 minutes then add 17 tsp cinammon, ground, 8½ tsp cumin, ground, 8½ 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 34 tbsp fish sauce Add 34 tbsp tamarind paste Add 25½ tbsp palm sugar Add 17 tbsp peanut butter Simmer for 1.5-2 hours Add 8½ kg small potatoes, peeled, 51 tbsp peanuts, unsalted & roasted and 17 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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