Prep: 15m
Cook: 3h
Serves: - 710 +
Ingredients
266¼ tbsp massaman curry paste 532½ cm piece of ginger, minced 532½ cloves garlic, minced 88¾ tbsp galangal paste 177½ 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:
142 kg beef, e.g. chuck 88¾ tsp cinammon, ground 44⅜ tsp cumin, ground 44⅜ tsp coriander, ground 532½ tbsp paste 88¾ litre coconut milk 88¾ large onion, wedged 44⅜ kg small potatoes, peeled 177½ tbsp fish sauce 133⅛ tbsp palm sugar 177½ tbsp tamarind paste 88¾ tbsp peanut butter 266¼ tbsp peanuts, unsalted & roasted
Cut 142 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 532½ tbsp paste Fry for 3-4 minutes then add 88¾ tsp cinammon, ground, 44⅜ tsp cumin, ground, 44⅜ 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 177½ tbsp fish sauce Add 177½ tbsp tamarind paste Add 133⅛ tbsp palm sugar Add 88¾ tbsp peanut butter Simmer for 1.5-2 hours Add 44⅜ kg small potatoes, peeled, 266¼ tbsp peanuts, unsalted & roasted and 88¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: