Prep: 15m
Cook: 3h
Serves: - 184 +
Ingredients
69 tbsp massaman curry paste 138 cm piece of ginger, minced 138 cloves garlic, minced 23 tbsp galangal paste 46 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:
36⅘ kg beef, e.g. chuck 23 tsp cinammon, ground 11½ tsp cumin, ground 11½ tsp coriander, ground 138 tbsp paste 23 litre coconut milk 23 large onion, wedged 11½ kg small potatoes, peeled 46 tbsp fish sauce 34½ tbsp palm sugar 46 tbsp tamarind paste 23 tbsp peanut butter 69 tbsp peanuts, unsalted & roasted
Cut 36⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 138 tbsp paste Fry for 3-4 minutes then add 23 tsp cinammon, ground, 11½ tsp cumin, ground, 11½ 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 46 tbsp fish sauce Add 46 tbsp tamarind paste Add 34½ tbsp palm sugar Add 23 tbsp peanut butter Simmer for 1.5-2 hours Add 11½ kg small potatoes, peeled, 69 tbsp peanuts, unsalted & roasted and 23 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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