Prep: 15m
Cook: 3h
Serves: - 145 +
Ingredients
54⅜ tbsp massaman curry paste 108¾ cm piece of ginger, minced 108¾ cloves garlic, minced 18⅛ tbsp galangal paste 36¼ 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:
29 kg beef, e.g. chuck 18⅛ tsp cinammon, ground 9 1/16 tsp cumin, ground 9 1/16 tsp coriander, ground 108¾ tbsp paste 18⅛ litre coconut milk 18⅛ large onion, wedged 9 1/16 kg small potatoes, peeled 36¼ tbsp fish sauce 27 3/16 tbsp palm sugar 36¼ tbsp tamarind paste 18⅛ tbsp peanut butter 54⅜ tbsp peanuts, unsalted & roasted
Cut 29 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 108¾ tbsp paste Fry for 3-4 minutes then add 18⅛ tsp cinammon, ground, 9 1/16 tsp cumin, ground, 9 1/16 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 36¼ tbsp fish sauce Add 36¼ tbsp tamarind paste Add 27 3/16 tbsp palm sugar Add 18⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 9 1/16 kg small potatoes, peeled, 54⅜ tbsp peanuts, unsalted & roasted and 18⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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