Prep: 15m
Cook: 3h
Serves: - 190 +
Ingredients
71¼ tbsp massaman curry paste 142½ cm piece of ginger, minced 142½ cloves garlic, minced 23¾ tbsp galangal paste 47½ 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:
38 kg beef, e.g. chuck 23¾ tsp cinammon, ground 11⅞ tsp cumin, ground 11⅞ tsp coriander, ground 142½ tbsp paste 23¾ litre coconut milk 23¾ large onion, wedged 11⅞ kg small potatoes, peeled 47½ tbsp fish sauce 35⅝ tbsp palm sugar 47½ tbsp tamarind paste 23¾ tbsp peanut butter 71¼ tbsp peanuts, unsalted & roasted
Cut 38 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 142½ tbsp paste Fry for 3-4 minutes then add 23¾ tsp cinammon, ground, 11⅞ tsp cumin, ground, 11⅞ 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 47½ tbsp fish sauce Add 47½ tbsp tamarind paste Add 35⅝ tbsp palm sugar Add 23¾ tbsp peanut butter Simmer for 1.5-2 hours Add 11⅞ kg small potatoes, peeled, 71¼ tbsp peanuts, unsalted & roasted and 23¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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