Prep: 15m
Cook: 3h
Serves: - 204 +
Ingredients
76½ tbsp massaman curry paste 153 cm piece of ginger, minced 153 cloves garlic, minced 25½ tbsp galangal paste 51 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:
40⅘ kg beef, e.g. chuck 25½ tsp cinammon, ground 12¾ tsp cumin, ground 12¾ tsp coriander, ground 153 tbsp paste 25½ litre coconut milk 25½ large onion, wedged 12¾ kg small potatoes, peeled 51 tbsp fish sauce 38¼ tbsp palm sugar 51 tbsp tamarind paste 25½ tbsp peanut butter 76½ tbsp peanuts, unsalted & roasted
Cut 40⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 153 tbsp paste Fry for 3-4 minutes then add 25½ tsp cinammon, ground, 12¾ tsp cumin, ground, 12¾ 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 51 tbsp fish sauce Add 51 tbsp tamarind paste Add 38¼ tbsp palm sugar Add 25½ tbsp peanut butter Simmer for 1.5-2 hours Add 12¾ kg small potatoes, peeled, 76½ tbsp peanuts, unsalted & roasted and 25½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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