Prep: 15m
Cook: 3h
Serves: - 150 +
Ingredients
56¼ tbsp massaman curry paste 112½ cm piece of ginger, minced 112½ cloves garlic, minced 18¾ tbsp galangal paste 37½ 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:
30 kg beef, e.g. chuck 18¾ tsp cinammon, ground 9⅜ tsp cumin, ground 9⅜ tsp coriander, ground 112½ tbsp paste 18¾ litre coconut milk 18¾ large onion, wedged 9⅜ kg small potatoes, peeled 37½ tbsp fish sauce 28⅛ tbsp palm sugar 37½ tbsp tamarind paste 18¾ tbsp peanut butter 56¼ tbsp peanuts, unsalted & roasted
Cut 30 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 112½ tbsp paste Fry for 3-4 minutes then add 18¾ tsp cinammon, ground, 9⅜ tsp cumin, ground, 9⅜ 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 37½ tbsp fish sauce Add 37½ tbsp tamarind paste Add 28⅛ tbsp palm sugar Add 18¾ tbsp peanut butter Simmer for 1.5-2 hours Add 9⅜ kg small potatoes, peeled, 56¼ tbsp peanuts, unsalted & roasted and 18¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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