Prep: 15m
Cook: 3h
Serves: - 152 +
Ingredients
57 tbsp massaman curry paste 114 cm piece of ginger, minced 114 cloves garlic, minced 19 tbsp galangal paste 38 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:
30⅖ kg beef, e.g. chuck 19 tsp cinammon, ground 9½ tsp cumin, ground 9½ tsp coriander, ground 114 tbsp paste 19 litre coconut milk 19 large onion, wedged 9½ kg small potatoes, peeled 38 tbsp fish sauce 28½ tbsp palm sugar 38 tbsp tamarind paste 19 tbsp peanut butter 57 tbsp peanuts, unsalted & roasted
Cut 30⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 114 tbsp paste Fry for 3-4 minutes then add 19 tsp cinammon, ground, 9½ tsp cumin, ground, 9½ 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 38 tbsp fish sauce Add 38 tbsp tamarind paste Add 28½ tbsp palm sugar Add 19 tbsp peanut butter Simmer for 1.5-2 hours Add 9½ kg small potatoes, peeled, 57 tbsp peanuts, unsalted & roasted and 19 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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