Prep: 15m
Cook: 3h
Serves: - 92 +
Ingredients
34½ tbsp massaman curry paste 69 cm piece of ginger, minced 69 cloves garlic, minced 11½ tbsp galangal paste 23 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:
18⅖ kg beef, e.g. chuck 11½ tsp cinammon, ground 5¾ tsp cumin, ground 5¾ tsp coriander, ground 69 tbsp paste 11½ litre coconut milk 11½ large onion, wedged 5¾ kg small potatoes, peeled 23 tbsp fish sauce 17¼ tbsp palm sugar 23 tbsp tamarind paste 11½ tbsp peanut butter 34½ tbsp peanuts, unsalted & roasted
Cut 18⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 69 tbsp paste Fry for 3-4 minutes then add 11½ tsp cinammon, ground, 5¾ tsp cumin, ground, 5¾ 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 23 tbsp fish sauce Add 23 tbsp tamarind paste Add 17¼ tbsp palm sugar Add 11½ tbsp peanut butter Simmer for 1.5-2 hours Add 5¾ kg small potatoes, peeled, 34½ tbsp peanuts, unsalted & roasted and 11½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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