Prep: 15m
Cook: 3h
Serves: - 225 +
Ingredients
84⅜ tbsp massaman curry paste 168¾ cm piece of ginger, minced 168¾ cloves garlic, minced 28⅛ tbsp galangal paste 56¼ 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:
45 kg beef, e.g. chuck 28⅛ tsp cinammon, ground 14 1/16 tsp cumin, ground 14 1/16 tsp coriander, ground 168¾ tbsp paste 28⅛ litre coconut milk 28⅛ large onion, wedged 14 1/16 kg small potatoes, peeled 56¼ tbsp fish sauce 42 3/16 tbsp palm sugar 56¼ tbsp tamarind paste 28⅛ tbsp peanut butter 84⅜ tbsp peanuts, unsalted & roasted
Cut 45 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 168¾ tbsp paste Fry for 3-4 minutes then add 28⅛ tsp cinammon, ground, 14 1/16 tsp cumin, ground, 14 1/16 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 56¼ tbsp fish sauce Add 56¼ tbsp tamarind paste Add 42 3/16 tbsp palm sugar Add 28⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 14 1/16 kg small potatoes, peeled, 84⅜ tbsp peanuts, unsalted & roasted and 28⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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