Prep: 15m
Cook: 3h
Serves: - 180 +
Ingredients
67½ tbsp massaman curry paste 135 cm piece of ginger, minced 135 cloves garlic, minced 22½ tbsp galangal paste 45 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:
36 kg beef, e.g. chuck 22½ tsp cinammon, ground 11¼ tsp cumin, ground 11¼ tsp coriander, ground 135 tbsp paste 22½ litre coconut milk 22½ large onion, wedged 11¼ kg small potatoes, peeled 45 tbsp fish sauce 33¾ tbsp palm sugar 45 tbsp tamarind paste 22½ tbsp peanut butter 67½ tbsp peanuts, unsalted & roasted
Cut 36 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 135 tbsp paste Fry for 3-4 minutes then add 22½ tsp cinammon, ground, 11¼ tsp cumin, ground, 11¼ 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 45 tbsp fish sauce Add 45 tbsp tamarind paste Add 33¾ tbsp palm sugar Add 22½ tbsp peanut butter Simmer for 1.5-2 hours Add 11¼ kg small potatoes, peeled, 67½ tbsp peanuts, unsalted & roasted and 22½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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