Prep: 15m
Cook: 3h
Serves: - 68 +
Ingredients
25½ tbsp massaman curry paste 51 cm piece of ginger, minced 51 cloves garlic, minced 8½ tbsp galangal paste 17 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:
13⅗ kg beef, e.g. chuck 8½ tsp cinammon, ground 4¼ tsp cumin, ground 4¼ tsp coriander, ground 51 tbsp paste 8½ litre coconut milk 8½ large onion, wedged 4¼ kg small potatoes, peeled 17 tbsp fish sauce 12¾ tbsp palm sugar 17 tbsp tamarind paste 8½ tbsp peanut butter 25½ tbsp peanuts, unsalted & roasted
Cut 13⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 51 tbsp paste Fry for 3-4 minutes then add 8½ tsp cinammon, ground, 4¼ tsp cumin, ground, 4¼ 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 17 tbsp fish sauce Add 17 tbsp tamarind paste Add 12¾ tbsp palm sugar Add 8½ tbsp peanut butter Simmer for 1.5-2 hours Add 4¼ kg small potatoes, peeled, 25½ tbsp peanuts, unsalted & roasted and 8½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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