Prep: 15m
Cook: 3h
Serves: - 227 +
Ingredients
85⅛ tbsp massaman curry paste 170¼ cm piece of ginger, minced 170¼ cloves garlic, minced 28⅜ tbsp galangal paste 56¾ 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:
45⅖ kg beef, e.g. chuck 28⅜ tsp cinammon, ground 14 3/16 tsp cumin, ground 14 3/16 tsp coriander, ground 170¼ tbsp paste 28⅜ litre coconut milk 28⅜ large onion, wedged 14 3/16 kg small potatoes, peeled 56¾ tbsp fish sauce 42 9/16 tbsp palm sugar 56¾ tbsp tamarind paste 28⅜ tbsp peanut butter 85⅛ tbsp peanuts, unsalted & roasted
Cut 45⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 170¼ tbsp paste Fry for 3-4 minutes then add 28⅜ tsp cinammon, ground, 14 3/16 tsp cumin, ground, 14 3/16 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 56¾ tbsp fish sauce Add 56¾ tbsp tamarind paste Add 42 9/16 tbsp palm sugar Add 28⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 14 3/16 kg small potatoes, peeled, 85⅛ tbsp peanuts, unsalted & roasted and 28⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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