Prep: 15m
Cook: 3h
Serves: - 224 +
Ingredients
84 tbsp massaman curry paste 168 cm piece of ginger, minced 168 cloves garlic, minced 28 tbsp galangal paste 56 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:
44⅘ kg beef, e.g. chuck 28 tsp cinammon, ground 14 tsp cumin, ground 14 tsp coriander, ground 168 tbsp paste 28 litre coconut milk 28 large onion, wedged 14 kg small potatoes, peeled 56 tbsp fish sauce 42 tbsp palm sugar 56 tbsp tamarind paste 28 tbsp peanut butter 84 tbsp peanuts, unsalted & roasted
Cut 44⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 168 tbsp paste Fry for 3-4 minutes then add 28 tsp cinammon, ground, 14 tsp cumin, ground, 14 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 56 tbsp fish sauce Add 56 tbsp tamarind paste Add 42 tbsp palm sugar Add 28 tbsp peanut butter Simmer for 1.5-2 hours Add 14 kg small potatoes, peeled, 84 tbsp peanuts, unsalted & roasted and 28 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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