Prep: 15m
Cook: 3h
Serves: - 56 +
Ingredients
21 tbsp massaman curry paste 42 cm piece of ginger, minced 42 cloves garlic, minced 7 tbsp galangal paste 14 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:
11⅕ kg beef, e.g. chuck 7 tsp cinammon, ground 3½ tsp cumin, ground 3½ tsp coriander, ground 42 tbsp paste 7 litre coconut milk 7 large onion, wedged 3½ kg small potatoes, peeled 14 tbsp fish sauce 10½ tbsp palm sugar 14 tbsp tamarind paste 7 tbsp peanut butter 21 tbsp peanuts, unsalted & roasted
Cut 11⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 42 tbsp paste Fry for 3-4 minutes then add 7 tsp cinammon, ground, 3½ tsp cumin, ground, 3½ 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 14 tbsp fish sauce Add 14 tbsp tamarind paste Add 10½ tbsp palm sugar Add 7 tbsp peanut butter Simmer for 1.5-2 hours Add 3½ kg small potatoes, peeled, 21 tbsp peanuts, unsalted & roasted and 7 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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