Prep: 15m
Cook: 3h
Serves: - 140 +
Ingredients
52½ tbsp massaman curry paste 105 cm piece of ginger, minced 105 cloves garlic, minced 17½ tbsp galangal paste 35 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:
28 kg beef, e.g. chuck 17½ tsp cinammon, ground 8¾ tsp cumin, ground 8¾ tsp coriander, ground 105 tbsp paste 17½ litre coconut milk 17½ large onion, wedged 8¾ kg small potatoes, peeled 35 tbsp fish sauce 26¼ tbsp palm sugar 35 tbsp tamarind paste 17½ tbsp peanut butter 52½ tbsp peanuts, unsalted & roasted
Cut 28 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 105 tbsp paste Fry for 3-4 minutes then add 17½ tsp cinammon, ground, 8¾ tsp cumin, ground, 8¾ 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 35 tbsp fish sauce Add 35 tbsp tamarind paste Add 26¼ tbsp palm sugar Add 17½ tbsp peanut butter Simmer for 1.5-2 hours Add 8¾ kg small potatoes, peeled, 52½ tbsp peanuts, unsalted & roasted and 17½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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