Prep: 15m
Cook: 3h
Serves: - 125 +
Ingredients
46⅞ tbsp massaman curry paste 93¾ cm piece of ginger, minced 93¾ cloves garlic, minced 15⅝ tbsp galangal paste 31¼ 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:
25 kg beef, e.g. chuck 15⅝ tsp cinammon, ground 7 13/16 tsp cumin, ground 7 13/16 tsp coriander, ground 93¾ tbsp paste 15⅝ litre coconut milk 15⅝ large onion, wedged 7 13/16 kg small potatoes, peeled 31¼ tbsp fish sauce 23 7/16 tbsp palm sugar 31¼ tbsp tamarind paste 15⅝ tbsp peanut butter 46⅞ tbsp peanuts, unsalted & roasted
Cut 25 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 93¾ tbsp paste Fry for 3-4 minutes then add 15⅝ tsp cinammon, ground, 7 13/16 tsp cumin, ground, 7 13/16 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 31¼ tbsp fish sauce Add 31¼ tbsp tamarind paste Add 23 7/16 tbsp palm sugar Add 15⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 7 13/16 kg small potatoes, peeled, 46⅞ tbsp peanuts, unsalted & roasted and 15⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: