Prep: 15m
Cook: 3h
Serves: - 164 +
Ingredients
61½ tbsp massaman curry paste 123 cm piece of ginger, minced 123 cloves garlic, minced 20½ tbsp galangal paste 41 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:
32⅘ kg beef, e.g. chuck 20½ tsp cinammon, ground 10¼ tsp cumin, ground 10¼ tsp coriander, ground 123 tbsp paste 20½ litre coconut milk 20½ large onion, wedged 10¼ kg small potatoes, peeled 41 tbsp fish sauce 30¾ tbsp palm sugar 41 tbsp tamarind paste 20½ tbsp peanut butter 61½ tbsp peanuts, unsalted & roasted
Cut 32⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 123 tbsp paste Fry for 3-4 minutes then add 20½ tsp cinammon, ground, 10¼ tsp cumin, ground, 10¼ 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 41 tbsp fish sauce Add 41 tbsp tamarind paste Add 30¾ tbsp palm sugar Add 20½ tbsp peanut butter Simmer for 1.5-2 hours Add 10¼ kg small potatoes, peeled, 61½ tbsp peanuts, unsalted & roasted and 20½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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