Prep: 15m
Cook: 3h
Serves: - 490 +
Ingredients
183¾ tbsp massaman curry paste 367½ cm piece of ginger, minced 367½ cloves garlic, minced 61¼ tbsp galangal paste 122½ 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:
98 kg beef, e.g. chuck 61¼ tsp cinammon, ground 30⅝ tsp cumin, ground 30⅝ tsp coriander, ground 367½ tbsp paste 61¼ litre coconut milk 61¼ large onion, wedged 30⅝ kg small potatoes, peeled 122½ tbsp fish sauce 91⅞ tbsp palm sugar 122½ tbsp tamarind paste 61¼ tbsp peanut butter 183¾ tbsp peanuts, unsalted & roasted
Cut 98 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 367½ tbsp paste Fry for 3-4 minutes then add 61¼ tsp cinammon, ground, 30⅝ tsp cumin, ground, 30⅝ 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 122½ tbsp fish sauce Add 122½ tbsp tamarind paste Add 91⅞ tbsp palm sugar Add 61¼ tbsp peanut butter Simmer for 1.5-2 hours Add 30⅝ kg small potatoes, peeled, 183¾ tbsp peanuts, unsalted & roasted and 61¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: