Prep: 15m
Cook: 3h
Serves: - 168 +
Ingredients
63 tbsp massaman curry paste 126 cm piece of ginger, minced 126 cloves garlic, minced 21 tbsp galangal paste 42 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:
33⅗ kg beef, e.g. chuck 21 tsp cinammon, ground 10½ tsp cumin, ground 10½ tsp coriander, ground 126 tbsp paste 21 litre coconut milk 21 large onion, wedged 10½ kg small potatoes, peeled 42 tbsp fish sauce 31½ tbsp palm sugar 42 tbsp tamarind paste 21 tbsp peanut butter 63 tbsp peanuts, unsalted & roasted
Cut 33⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 126 tbsp paste Fry for 3-4 minutes then add 21 tsp cinammon, ground, 10½ tsp cumin, ground, 10½ 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 42 tbsp fish sauce Add 42 tbsp tamarind paste Add 31½ tbsp palm sugar Add 21 tbsp peanut butter Simmer for 1.5-2 hours Add 10½ kg small potatoes, peeled, 63 tbsp peanuts, unsalted & roasted and 21 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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