Prep: 15m
Cook: 3h
Serves: - 210 +
Ingredients
78¾ tbsp massaman curry paste 157½ cm piece of ginger, minced 157½ cloves garlic, minced 26¼ tbsp galangal paste 52½ 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:
42 kg beef, e.g. chuck 26¼ tsp cinammon, ground 13⅛ tsp cumin, ground 13⅛ tsp coriander, ground 157½ tbsp paste 26¼ litre coconut milk 26¼ large onion, wedged 13⅛ kg small potatoes, peeled 52½ tbsp fish sauce 39⅜ tbsp palm sugar 52½ tbsp tamarind paste 26¼ tbsp peanut butter 78¾ tbsp peanuts, unsalted & roasted
Cut 42 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 157½ tbsp paste Fry for 3-4 minutes then add 26¼ tsp cinammon, ground, 13⅛ tsp cumin, ground, 13⅛ 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 52½ tbsp fish sauce Add 52½ tbsp tamarind paste Add 39⅜ tbsp palm sugar Add 26¼ tbsp peanut butter Simmer for 1.5-2 hours Add 13⅛ kg small potatoes, peeled, 78¾ tbsp peanuts, unsalted & roasted and 26¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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