Prep: 15m
Cook: 3h
Serves: - 230 +
Ingredients
86¼ tbsp massaman curry paste 172½ cm piece of ginger, minced 172½ cloves garlic, minced 28¾ tbsp galangal paste 57½ 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:
46 kg beef, e.g. chuck 28¾ tsp cinammon, ground 14⅜ tsp cumin, ground 14⅜ tsp coriander, ground 172½ tbsp paste 28¾ litre coconut milk 28¾ large onion, wedged 14⅜ kg small potatoes, peeled 57½ tbsp fish sauce 43⅛ tbsp palm sugar 57½ tbsp tamarind paste 28¾ tbsp peanut butter 86¼ tbsp peanuts, unsalted & roasted
Cut 46 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 172½ tbsp paste Fry for 3-4 minutes then add 28¾ tsp cinammon, ground, 14⅜ tsp cumin, ground, 14⅜ 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 57½ tbsp fish sauce Add 57½ tbsp tamarind paste Add 43⅛ tbsp palm sugar Add 28¾ tbsp peanut butter Simmer for 1.5-2 hours Add 14⅜ kg small potatoes, peeled, 86¼ tbsp peanuts, unsalted & roasted and 28¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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