Prep: 15m
Cook: 3h
Serves: - 135 +
Ingredients
50⅝ tbsp massaman curry paste 101¼ cm piece of ginger, minced 101¼ cloves garlic, minced 16⅞ tbsp galangal paste 33¾ 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:
27 kg beef, e.g. chuck 16⅞ tsp cinammon, ground 8 7/16 tsp cumin, ground 8 7/16 tsp coriander, ground 101¼ tbsp paste 16⅞ litre coconut milk 16⅞ large onion, wedged 8 7/16 kg small potatoes, peeled 33¾ tbsp fish sauce 25 5/16 tbsp palm sugar 33¾ tbsp tamarind paste 16⅞ tbsp peanut butter 50⅝ tbsp peanuts, unsalted & roasted
Cut 27 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 101¼ tbsp paste Fry for 3-4 minutes then add 16⅞ tsp cinammon, ground, 8 7/16 tsp cumin, ground, 8 7/16 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 33¾ tbsp fish sauce Add 33¾ tbsp tamarind paste Add 25 5/16 tbsp palm sugar Add 16⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 8 7/16 kg small potatoes, peeled, 50⅝ tbsp peanuts, unsalted & roasted and 16⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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