Prep: 15m
Cook: 3h
Serves: - 176 +
Ingredients
66 tbsp massaman curry paste 132 cm piece of ginger, minced 132 cloves garlic, minced 22 tbsp galangal paste 44 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:
35⅕ kg beef, e.g. chuck 22 tsp cinammon, ground 11 tsp cumin, ground 11 tsp coriander, ground 132 tbsp paste 22 litre coconut milk 22 large onion, wedged 11 kg small potatoes, peeled 44 tbsp fish sauce 33 tbsp palm sugar 44 tbsp tamarind paste 22 tbsp peanut butter 66 tbsp peanuts, unsalted & roasted
Cut 35⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 132 tbsp paste Fry for 3-4 minutes then add 22 tsp cinammon, ground, 11 tsp cumin, ground, 11 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 44 tbsp fish sauce Add 44 tbsp tamarind paste Add 33 tbsp palm sugar Add 22 tbsp peanut butter Simmer for 1.5-2 hours Add 11 kg small potatoes, peeled, 66 tbsp peanuts, unsalted & roasted and 22 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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