Prep: 15m
Cook: 3h
Serves: - 216 +
Ingredients
81 tbsp massaman curry paste 162 cm piece of ginger, minced 162 cloves garlic, minced 27 tbsp galangal paste 54 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:
43⅕ kg beef, e.g. chuck 27 tsp cinammon, ground 13½ tsp cumin, ground 13½ tsp coriander, ground 162 tbsp paste 27 litre coconut milk 27 large onion, wedged 13½ kg small potatoes, peeled 54 tbsp fish sauce 40½ tbsp palm sugar 54 tbsp tamarind paste 27 tbsp peanut butter 81 tbsp peanuts, unsalted & roasted
Cut 43⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 162 tbsp paste Fry for 3-4 minutes then add 27 tsp cinammon, ground, 13½ tsp cumin, ground, 13½ 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 54 tbsp fish sauce Add 54 tbsp tamarind paste Add 40½ tbsp palm sugar Add 27 tbsp peanut butter Simmer for 1.5-2 hours Add 13½ kg small potatoes, peeled, 81 tbsp peanuts, unsalted & roasted and 27 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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