Prep: 15m
Cook: 3h
Serves: - 205 +
Ingredients
76⅞ tbsp massaman curry paste 153¾ cm piece of ginger, minced 153¾ cloves garlic, minced 25⅝ tbsp galangal paste 51¼ 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:
41 kg beef, e.g. chuck 25⅝ tsp cinammon, ground 12 13/16 tsp cumin, ground 12 13/16 tsp coriander, ground 153¾ tbsp paste 25⅝ litre coconut milk 25⅝ large onion, wedged 12 13/16 kg small potatoes, peeled 51¼ tbsp fish sauce 38 7/16 tbsp palm sugar 51¼ tbsp tamarind paste 25⅝ tbsp peanut butter 76⅞ tbsp peanuts, unsalted & roasted
Cut 41 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 153¾ tbsp paste Fry for 3-4 minutes then add 25⅝ tsp cinammon, ground, 12 13/16 tsp cumin, ground, 12 13/16 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 51¼ tbsp fish sauce Add 51¼ tbsp tamarind paste Add 38 7/16 tbsp palm sugar Add 25⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 12 13/16 kg small potatoes, peeled, 76⅞ tbsp peanuts, unsalted & roasted and 25⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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