Prep: 15m
Cook: 3h
Serves: - 60 +
Ingredients
22½ tbsp massaman curry paste 45 cm piece of ginger, minced 45 cloves garlic, minced 7½ tbsp galangal paste 15 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:
12 kg beef, e.g. chuck 7½ tsp cinammon, ground 3¾ tsp cumin, ground 3¾ tsp coriander, ground 45 tbsp paste 7½ litre coconut milk 7½ large onion, wedged 3¾ kg small potatoes, peeled 15 tbsp fish sauce 11¼ tbsp palm sugar 15 tbsp tamarind paste 7½ tbsp peanut butter 22½ tbsp peanuts, unsalted & roasted
Cut 12 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 45 tbsp paste Fry for 3-4 minutes then add 7½ tsp cinammon, ground, 3¾ tsp cumin, ground, 3¾ 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 15 tbsp fish sauce Add 15 tbsp tamarind paste Add 11¼ tbsp palm sugar Add 7½ tbsp peanut butter Simmer for 1.5-2 hours Add 3¾ kg small potatoes, peeled, 22½ tbsp peanuts, unsalted & roasted and 7½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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