Prep: 15m
Cook: 3h
Serves: - 231 +
Ingredients
86⅝ tbsp massaman curry paste 173¼ cm piece of ginger, minced 173¼ cloves garlic, minced 28⅞ tbsp galangal paste 57¾ 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:
46⅕ kg beef, e.g. chuck 28⅞ tsp cinammon, ground 14 7/16 tsp cumin, ground 14 7/16 tsp coriander, ground 173¼ tbsp paste 28⅞ litre coconut milk 28⅞ large onion, wedged 14 7/16 kg small potatoes, peeled 57¾ tbsp fish sauce 43 5/16 tbsp palm sugar 57¾ tbsp tamarind paste 28⅞ tbsp peanut butter 86⅝ tbsp peanuts, unsalted & roasted
Cut 46⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 173¼ tbsp paste Fry for 3-4 minutes then add 28⅞ tsp cinammon, ground, 14 7/16 tsp cumin, ground, 14 7/16 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 57¾ tbsp fish sauce Add 57¾ tbsp tamarind paste Add 43 5/16 tbsp palm sugar Add 28⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 14 7/16 kg small potatoes, peeled, 86⅝ tbsp peanuts, unsalted & roasted and 28⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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