Prep: 15m
Cook: 3h
Serves: - 148 +
Ingredients
55½ tbsp massaman curry paste 111 cm piece of ginger, minced 111 cloves garlic, minced 18½ tbsp galangal paste 37 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:
29⅗ kg beef, e.g. chuck 18½ tsp cinammon, ground 9¼ tsp cumin, ground 9¼ tsp coriander, ground 111 tbsp paste 18½ litre coconut milk 18½ large onion, wedged 9¼ kg small potatoes, peeled 37 tbsp fish sauce 27¾ tbsp palm sugar 37 tbsp tamarind paste 18½ tbsp peanut butter 55½ tbsp peanuts, unsalted & roasted
Cut 29⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 111 tbsp paste Fry for 3-4 minutes then add 18½ tsp cinammon, ground, 9¼ tsp cumin, ground, 9¼ 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 37 tbsp fish sauce Add 37 tbsp tamarind paste Add 27¾ tbsp palm sugar Add 18½ tbsp peanut butter Simmer for 1.5-2 hours Add 9¼ kg small potatoes, peeled, 55½ tbsp peanuts, unsalted & roasted and 18½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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