Prep: 15m
Cook: 3h
Serves: - 380 +
Ingredients
142½ tbsp massaman curry paste 285 cm piece of ginger, minced 285 cloves garlic, minced 47½ tbsp galangal paste 95 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:
76 kg beef, e.g. chuck 47½ tsp cinammon, ground 23¾ tsp cumin, ground 23¾ tsp coriander, ground 285 tbsp paste 47½ litre coconut milk 47½ large onion, wedged 23¾ kg small potatoes, peeled 95 tbsp fish sauce 71¼ tbsp palm sugar 95 tbsp tamarind paste 47½ tbsp peanut butter 142½ tbsp peanuts, unsalted & roasted
Cut 76 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 285 tbsp paste Fry for 3-4 minutes then add 47½ tsp cinammon, ground, 23¾ tsp cumin, ground, 23¾ 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 95 tbsp fish sauce Add 95 tbsp tamarind paste Add 71¼ tbsp palm sugar Add 47½ tbsp peanut butter Simmer for 1.5-2 hours Add 23¾ kg small potatoes, peeled, 142½ tbsp peanuts, unsalted & roasted and 47½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: