Prep: 15m
Cook: 3h
Serves: - 165 +
Ingredients
61⅞ tbsp massaman curry paste 123¾ cm piece of ginger, minced 123¾ cloves garlic, minced 20⅝ tbsp galangal paste 41¼ 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:
33 kg beef, e.g. chuck 20⅝ tsp cinammon, ground 10 5/16 tsp cumin, ground 10 5/16 tsp coriander, ground 123¾ tbsp paste 20⅝ litre coconut milk 20⅝ large onion, wedged 10 5/16 kg small potatoes, peeled 41¼ tbsp fish sauce 30 15/16 tbsp palm sugar 41¼ tbsp tamarind paste 20⅝ tbsp peanut butter 61⅞ tbsp peanuts, unsalted & roasted
Cut 33 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 123¾ tbsp paste Fry for 3-4 minutes then add 20⅝ tsp cinammon, ground, 10 5/16 tsp cumin, ground, 10 5/16 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 41¼ tbsp fish sauce Add 41¼ tbsp tamarind paste Add 30 15/16 tbsp palm sugar Add 20⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 10 5/16 kg small potatoes, peeled, 61⅞ tbsp peanuts, unsalted & roasted and 20⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: