Prep: 15m
Cook: 3h
Serves: - 172 +
Ingredients
64½ tbsp massaman curry paste 129 cm piece of ginger, minced 129 cloves garlic, minced 21½ tbsp galangal paste 43 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:
34⅖ kg beef, e.g. chuck 21½ tsp cinammon, ground 10¾ tsp cumin, ground 10¾ tsp coriander, ground 129 tbsp paste 21½ litre coconut milk 21½ large onion, wedged 10¾ kg small potatoes, peeled 43 tbsp fish sauce 32¼ tbsp palm sugar 43 tbsp tamarind paste 21½ tbsp peanut butter 64½ tbsp peanuts, unsalted & roasted
Cut 34⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 129 tbsp paste Fry for 3-4 minutes then add 21½ tsp cinammon, ground, 10¾ tsp cumin, ground, 10¾ 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 43 tbsp fish sauce Add 43 tbsp tamarind paste Add 32¼ tbsp palm sugar Add 21½ tbsp peanut butter Simmer for 1.5-2 hours Add 10¾ kg small potatoes, peeled, 64½ tbsp peanuts, unsalted & roasted and 21½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: