Prep: 15m
Cook: 3h
Serves: - 130 +
Ingredients
48¾ tbsp massaman curry paste 97½ cm piece of ginger, minced 97½ cloves garlic, minced 16¼ tbsp galangal paste 32½ 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:
26 kg beef, e.g. chuck 16¼ tsp cinammon, ground 8⅛ tsp cumin, ground 8⅛ tsp coriander, ground 97½ tbsp paste 16¼ litre coconut milk 16¼ large onion, wedged 8⅛ kg small potatoes, peeled 32½ tbsp fish sauce 24⅜ tbsp palm sugar 32½ tbsp tamarind paste 16¼ tbsp peanut butter 48¾ tbsp peanuts, unsalted & roasted
Cut 26 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 97½ tbsp paste Fry for 3-4 minutes then add 16¼ tsp cinammon, ground, 8⅛ tsp cumin, ground, 8⅛ 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 32½ tbsp fish sauce Add 32½ tbsp tamarind paste Add 24⅜ tbsp palm sugar Add 16¼ tbsp peanut butter Simmer for 1.5-2 hours Add 8⅛ kg small potatoes, peeled, 48¾ tbsp peanuts, unsalted & roasted and 16¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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