Prep: 15m
Cook: 3h
Serves: - 650 +
Ingredients
243¾ tbsp massaman curry paste 487½ cm piece of ginger, minced 487½ cloves garlic, minced 81¼ tbsp galangal paste 162½ 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:
130 kg beef, e.g. chuck 81¼ tsp cinammon, ground 40⅝ tsp cumin, ground 40⅝ tsp coriander, ground 487½ tbsp paste 81¼ litre coconut milk 81¼ large onion, wedged 40⅝ kg small potatoes, peeled 162½ tbsp fish sauce 121⅞ tbsp palm sugar 162½ tbsp tamarind paste 81¼ tbsp peanut butter 243¾ tbsp peanuts, unsalted & roasted
Cut 130 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 487½ tbsp paste Fry for 3-4 minutes then add 81¼ tsp cinammon, ground, 40⅝ tsp cumin, ground, 40⅝ 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 162½ tbsp fish sauce Add 162½ tbsp tamarind paste Add 121⅞ tbsp palm sugar Add 81¼ tbsp peanut butter Simmer for 1.5-2 hours Add 40⅝ kg small potatoes, peeled, 243¾ tbsp peanuts, unsalted & roasted and 81¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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