Prep: 15m
Cook: 3h
Serves: - 550 +
Ingredients
206¼ tbsp massaman curry paste 412½ cm piece of ginger, minced 412½ cloves garlic, minced 68¾ tbsp galangal paste 137½ 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:
110 kg beef, e.g. chuck 68¾ tsp cinammon, ground 34⅜ tsp cumin, ground 34⅜ tsp coriander, ground 412½ tbsp paste 68¾ litre coconut milk 68¾ large onion, wedged 34⅜ kg small potatoes, peeled 137½ tbsp fish sauce 103⅛ tbsp palm sugar 137½ tbsp tamarind paste 68¾ tbsp peanut butter 206¼ tbsp peanuts, unsalted & roasted
Cut 110 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 412½ tbsp paste Fry for 3-4 minutes then add 68¾ tsp cinammon, ground, 34⅜ tsp cumin, ground, 34⅜ 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 137½ tbsp fish sauce Add 137½ tbsp tamarind paste Add 103⅛ tbsp palm sugar Add 68¾ tbsp peanut butter Simmer for 1.5-2 hours Add 34⅜ kg small potatoes, peeled, 206¼ tbsp peanuts, unsalted & roasted and 68¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: