Prep: 15m
Cook: 3h
Serves: - 72 +
Ingredients
27 tbsp massaman curry paste 54 cm piece of ginger, minced 54 cloves garlic, minced 9 tbsp galangal paste 18 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:
14⅖ kg beef, e.g. chuck 9 tsp cinammon, ground 4½ tsp cumin, ground 4½ tsp coriander, ground 54 tbsp paste 9 litre coconut milk 9 large onion, wedged 4½ kg small potatoes, peeled 18 tbsp fish sauce 13½ tbsp palm sugar 18 tbsp tamarind paste 9 tbsp peanut butter 27 tbsp peanuts, unsalted & roasted
Cut 14⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 54 tbsp paste Fry for 3-4 minutes then add 9 tsp cinammon, ground, 4½ tsp cumin, ground, 4½ 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 18 tbsp fish sauce Add 18 tbsp tamarind paste Add 13½ tbsp palm sugar Add 9 tbsp peanut butter Simmer for 1.5-2 hours Add 4½ kg small potatoes, peeled, 27 tbsp peanuts, unsalted & roasted and 9 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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