Prep: 15m
Cook: 3h
Serves: - 208 +
Ingredients
78 tbsp massaman curry paste 156 cm piece of ginger, minced 156 cloves garlic, minced 26 tbsp galangal paste 52 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:
41⅗ kg beef, e.g. chuck 26 tsp cinammon, ground 13 tsp cumin, ground 13 tsp coriander, ground 156 tbsp paste 26 litre coconut milk 26 large onion, wedged 13 kg small potatoes, peeled 52 tbsp fish sauce 39 tbsp palm sugar 52 tbsp tamarind paste 26 tbsp peanut butter 78 tbsp peanuts, unsalted & roasted
Cut 41⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 156 tbsp paste Fry for 3-4 minutes then add 26 tsp cinammon, ground, 13 tsp cumin, ground, 13 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 52 tbsp fish sauce Add 52 tbsp tamarind paste Add 39 tbsp palm sugar Add 26 tbsp peanut butter Simmer for 1.5-2 hours Add 13 kg small potatoes, peeled, 78 tbsp peanuts, unsalted & roasted and 26 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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