Prep: 15m
Cook: 3h
Serves: - 52 +
Ingredients
19½ tbsp massaman curry paste 39 cm piece of ginger, minced 39 cloves garlic, minced 6½ tbsp galangal paste 13 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:
10⅖ kg beef, e.g. chuck 6½ tsp cinammon, ground 3¼ tsp cumin, ground 3¼ tsp coriander, ground 39 tbsp paste 6½ litre coconut milk 6½ large onion, wedged 3¼ kg small potatoes, peeled 13 tbsp fish sauce 9¾ tbsp palm sugar 13 tbsp tamarind paste 6½ tbsp peanut butter 19½ tbsp peanuts, unsalted & roasted
Cut 10⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 39 tbsp paste Fry for 3-4 minutes then add 6½ tsp cinammon, ground, 3¼ tsp cumin, ground, 3¼ 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 13 tbsp fish sauce Add 13 tbsp tamarind paste Add 9¾ tbsp palm sugar Add 6½ tbsp peanut butter Simmer for 1.5-2 hours Add 3¼ kg small potatoes, peeled, 19½ tbsp peanuts, unsalted & roasted and 6½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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