Prep: 15m
Cook: 3h
Serves: - 228 +
Ingredients
85½ tbsp massaman curry paste 171 cm piece of ginger, minced 171 cloves garlic, minced 28½ tbsp galangal paste 57 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:
45⅗ kg beef, e.g. chuck 28½ tsp cinammon, ground 14¼ tsp cumin, ground 14¼ tsp coriander, ground 171 tbsp paste 28½ litre coconut milk 28½ large onion, wedged 14¼ kg small potatoes, peeled 57 tbsp fish sauce 42¾ tbsp palm sugar 57 tbsp tamarind paste 28½ tbsp peanut butter 85½ tbsp peanuts, unsalted & roasted
Cut 45⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 171 tbsp paste Fry for 3-4 minutes then add 28½ tsp cinammon, ground, 14¼ tsp cumin, ground, 14¼ 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 57 tbsp fish sauce Add 57 tbsp tamarind paste Add 42¾ tbsp palm sugar Add 28½ tbsp peanut butter Simmer for 1.5-2 hours Add 14¼ kg small potatoes, peeled, 85½ tbsp peanuts, unsalted & roasted and 28½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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