Prep: 15m
Cook: 3h
Serves: - 110 +
Ingredients
41¼ tbsp massaman curry paste 82½ cm piece of ginger, minced 82½ cloves garlic, minced 13¾ tbsp galangal paste 27½ 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:
22 kg beef, e.g. chuck 13¾ tsp cinammon, ground 6⅞ tsp cumin, ground 6⅞ tsp coriander, ground 82½ tbsp paste 13¾ litre coconut milk 13¾ large onion, wedged 6⅞ kg small potatoes, peeled 27½ tbsp fish sauce 20⅝ tbsp palm sugar 27½ tbsp tamarind paste 13¾ tbsp peanut butter 41¼ tbsp peanuts, unsalted & roasted
Cut 22 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 82½ tbsp paste Fry for 3-4 minutes then add 13¾ tsp cinammon, ground, 6⅞ tsp cumin, ground, 6⅞ 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 27½ tbsp fish sauce Add 27½ tbsp tamarind paste Add 20⅝ tbsp palm sugar Add 13¾ tbsp peanut butter Simmer for 1.5-2 hours Add 6⅞ kg small potatoes, peeled, 41¼ tbsp peanuts, unsalted & roasted and 13¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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