Prep: 15m
Cook: 3h
Serves: - 212 +
Ingredients
79½ tbsp massaman curry paste 159 cm piece of ginger, minced 159 cloves garlic, minced 26½ tbsp galangal paste 53 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:
42⅖ kg beef, e.g. chuck 26½ tsp cinammon, ground 13¼ tsp cumin, ground 13¼ tsp coriander, ground 159 tbsp paste 26½ litre coconut milk 26½ large onion, wedged 13¼ kg small potatoes, peeled 53 tbsp fish sauce 39¾ tbsp palm sugar 53 tbsp tamarind paste 26½ tbsp peanut butter 79½ tbsp peanuts, unsalted & roasted
Cut 42⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 159 tbsp paste Fry for 3-4 minutes then add 26½ tsp cinammon, ground, 13¼ tsp cumin, ground, 13¼ 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 53 tbsp fish sauce Add 53 tbsp tamarind paste Add 39¾ tbsp palm sugar Add 26½ tbsp peanut butter Simmer for 1.5-2 hours Add 13¼ kg small potatoes, peeled, 79½ tbsp peanuts, unsalted & roasted and 26½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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