Prep: 15m
Cook: 3h
Serves: - 220 +
Ingredients
82½ tbsp massaman curry paste 165 cm piece of ginger, minced 165 cloves garlic, minced 27½ tbsp galangal paste 55 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:
44 kg beef, e.g. chuck 27½ tsp cinammon, ground 13¾ tsp cumin, ground 13¾ tsp coriander, ground 165 tbsp paste 27½ litre coconut milk 27½ large onion, wedged 13¾ kg small potatoes, peeled 55 tbsp fish sauce 41¼ tbsp palm sugar 55 tbsp tamarind paste 27½ tbsp peanut butter 82½ tbsp peanuts, unsalted & roasted
Cut 44 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 165 tbsp paste Fry for 3-4 minutes then add 27½ tsp cinammon, ground, 13¾ tsp cumin, ground, 13¾ 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 55 tbsp fish sauce Add 55 tbsp tamarind paste Add 41¼ tbsp palm sugar Add 27½ tbsp peanut butter Simmer for 1.5-2 hours Add 13¾ kg small potatoes, peeled, 82½ tbsp peanuts, unsalted & roasted and 27½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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