Prep: 15m
Cook: 3h
Serves: - 70 +
Ingredients
26¼ tbsp massaman curry paste 52½ cm piece of ginger, minced 52½ cloves garlic, minced 8¾ tbsp galangal paste 17½ 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:
14 kg beef, e.g. chuck 8¾ tsp cinammon, ground 4⅜ tsp cumin, ground 4⅜ tsp coriander, ground 52½ tbsp paste 8¾ litre coconut milk 8¾ large onion, wedged 4⅜ kg small potatoes, peeled 17½ tbsp fish sauce 13⅛ tbsp palm sugar 17½ tbsp tamarind paste 8¾ tbsp peanut butter 26¼ tbsp peanuts, unsalted & roasted
Cut 14 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 52½ tbsp paste Fry for 3-4 minutes then add 8¾ tsp cinammon, ground, 4⅜ tsp cumin, ground, 4⅜ 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 17½ tbsp fish sauce Add 17½ tbsp tamarind paste Add 13⅛ tbsp palm sugar Add 8¾ tbsp peanut butter Simmer for 1.5-2 hours Add 4⅜ kg small potatoes, peeled, 26¼ tbsp peanuts, unsalted & roasted and 8¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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