Prep: 15m
Cook: 3h
Serves: - 215 +
Ingredients
80⅝ tbsp massaman curry paste 161¼ cm piece of ginger, minced 161¼ cloves garlic, minced 26⅞ tbsp galangal paste 53¾ 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:
43 kg beef, e.g. chuck 26⅞ tsp cinammon, ground 13 7/16 tsp cumin, ground 13 7/16 tsp coriander, ground 161¼ tbsp paste 26⅞ litre coconut milk 26⅞ large onion, wedged 13 7/16 kg small potatoes, peeled 53¾ tbsp fish sauce 40 5/16 tbsp palm sugar 53¾ tbsp tamarind paste 26⅞ tbsp peanut butter 80⅝ tbsp peanuts, unsalted & roasted
Cut 43 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 161¼ tbsp paste Fry for 3-4 minutes then add 26⅞ tsp cinammon, ground, 13 7/16 tsp cumin, ground, 13 7/16 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 53¾ tbsp fish sauce Add 53¾ tbsp tamarind paste Add 40 5/16 tbsp palm sugar Add 26⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 13 7/16 kg small potatoes, peeled, 80⅝ tbsp peanuts, unsalted & roasted and 26⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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