Prep: 15m
Cook: 3h
Serves: - 88 +
Ingredients
33 tbsp massaman curry paste 66 cm piece of ginger, minced 66 cloves garlic, minced 11 tbsp galangal paste 22 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:
17⅗ kg beef, e.g. chuck 11 tsp cinammon, ground 5½ tsp cumin, ground 5½ tsp coriander, ground 66 tbsp paste 11 litre coconut milk 11 large onion, wedged 5½ kg small potatoes, peeled 22 tbsp fish sauce 16½ tbsp palm sugar 22 tbsp tamarind paste 11 tbsp peanut butter 33 tbsp peanuts, unsalted & roasted
Cut 17⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 66 tbsp paste Fry for 3-4 minutes then add 11 tsp cinammon, ground, 5½ tsp cumin, ground, 5½ 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 22 tbsp fish sauce Add 22 tbsp tamarind paste Add 16½ tbsp palm sugar Add 11 tbsp peanut butter Simmer for 1.5-2 hours Add 5½ kg small potatoes, peeled, 33 tbsp peanuts, unsalted & roasted and 11 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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