Prep: 15m
Cook: 3h
Serves: - 156 +
Ingredients
58½ tbsp massaman curry paste 117 cm piece of ginger, minced 117 cloves garlic, minced 19½ tbsp galangal paste 39 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:
31⅕ kg beef, e.g. chuck 19½ tsp cinammon, ground 9¾ tsp cumin, ground 9¾ tsp coriander, ground 117 tbsp paste 19½ litre coconut milk 19½ large onion, wedged 9¾ kg small potatoes, peeled 39 tbsp fish sauce 29¼ tbsp palm sugar 39 tbsp tamarind paste 19½ tbsp peanut butter 58½ tbsp peanuts, unsalted & roasted
Cut 31⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 117 tbsp paste Fry for 3-4 minutes then add 19½ tsp cinammon, ground, 9¾ tsp cumin, ground, 9¾ 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 39 tbsp fish sauce Add 39 tbsp tamarind paste Add 29¼ tbsp palm sugar Add 19½ tbsp peanut butter Simmer for 1.5-2 hours Add 9¾ kg small potatoes, peeled, 58½ tbsp peanuts, unsalted & roasted and 19½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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