Prep: 15m
Cook: 3h
Serves: - 84 +
Ingredients
31½ tbsp massaman curry paste 63 cm piece of ginger, minced 63 cloves garlic, minced 10½ tbsp galangal paste 21 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:
16⅘ kg beef, e.g. chuck 10½ tsp cinammon, ground 5¼ tsp cumin, ground 5¼ tsp coriander, ground 63 tbsp paste 10½ litre coconut milk 10½ large onion, wedged 5¼ kg small potatoes, peeled 21 tbsp fish sauce 15¾ tbsp palm sugar 21 tbsp tamarind paste 10½ tbsp peanut butter 31½ tbsp peanuts, unsalted & roasted
Cut 16⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 63 tbsp paste Fry for 3-4 minutes then add 10½ tsp cinammon, ground, 5¼ tsp cumin, ground, 5¼ 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 21 tbsp fish sauce Add 21 tbsp tamarind paste Add 15¾ tbsp palm sugar Add 10½ tbsp peanut butter Simmer for 1.5-2 hours Add 5¼ kg small potatoes, peeled, 31½ tbsp peanuts, unsalted & roasted and 10½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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