Prep: 15m
Cook: 3h
Serves: - 175 +
Ingredients
65⅝ tbsp massaman curry paste 131¼ cm piece of ginger, minced 131¼ cloves garlic, minced 21⅞ tbsp galangal paste 43¾ 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:
35 kg beef, e.g. chuck 21⅞ tsp cinammon, ground 10 15/16 tsp cumin, ground 10 15/16 tsp coriander, ground 131¼ tbsp paste 21⅞ litre coconut milk 21⅞ large onion, wedged 10 15/16 kg small potatoes, peeled 43¾ tbsp fish sauce 32 13/16 tbsp palm sugar 43¾ tbsp tamarind paste 21⅞ tbsp peanut butter 65⅝ tbsp peanuts, unsalted & roasted
Cut 35 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 131¼ tbsp paste Fry for 3-4 minutes then add 21⅞ tsp cinammon, ground, 10 15/16 tsp cumin, ground, 10 15/16 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 43¾ tbsp fish sauce Add 43¾ tbsp tamarind paste Add 32 13/16 tbsp palm sugar Add 21⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 10 15/16 kg small potatoes, peeled, 65⅝ tbsp peanuts, unsalted & roasted and 21⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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