Prep: 15m
Cook: 3h
Serves: - 310 +
Ingredients
116¼ tbsp massaman curry paste 232½ cm piece of ginger, minced 232½ cloves garlic, minced 38¾ tbsp galangal paste 77½ 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:
62 kg beef, e.g. chuck 38¾ tsp cinammon, ground 19⅜ tsp cumin, ground 19⅜ tsp coriander, ground 232½ tbsp paste 38¾ litre coconut milk 38¾ large onion, wedged 19⅜ kg small potatoes, peeled 77½ tbsp fish sauce 58⅛ tbsp palm sugar 77½ tbsp tamarind paste 38¾ tbsp peanut butter 116¼ tbsp peanuts, unsalted & roasted
Cut 62 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 232½ tbsp paste Fry for 3-4 minutes then add 38¾ tsp cinammon, ground, 19⅜ tsp cumin, ground, 19⅜ 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 77½ tbsp fish sauce Add 77½ tbsp tamarind paste Add 58⅛ tbsp palm sugar Add 38¾ tbsp peanut butter Simmer for 1.5-2 hours Add 19⅜ kg small potatoes, peeled, 116¼ tbsp peanuts, unsalted & roasted and 38¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: