Prep: 15m
Cook: 3h
Serves: - 170 +
Ingredients
63¾ tbsp massaman curry paste 127½ cm piece of ginger, minced 127½ cloves garlic, minced 21¼ tbsp galangal paste 42½ 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:
34 kg beef, e.g. chuck 21¼ tsp cinammon, ground 10⅝ tsp cumin, ground 10⅝ tsp coriander, ground 127½ tbsp paste 21¼ litre coconut milk 21¼ large onion, wedged 10⅝ kg small potatoes, peeled 42½ tbsp fish sauce 31⅞ tbsp palm sugar 42½ tbsp tamarind paste 21¼ tbsp peanut butter 63¾ tbsp peanuts, unsalted & roasted
Cut 34 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 127½ tbsp paste Fry for 3-4 minutes then add 21¼ tsp cinammon, ground, 10⅝ tsp cumin, ground, 10⅝ 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 42½ tbsp fish sauce Add 42½ tbsp tamarind paste Add 31⅞ tbsp palm sugar Add 21¼ tbsp peanut butter Simmer for 1.5-2 hours Add 10⅝ kg small potatoes, peeled, 63¾ tbsp peanuts, unsalted & roasted and 21¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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