Prep: 15m
Cook: 3h
Serves: - 232 +
Ingredients
87 tbsp massaman curry paste 174 cm piece of ginger, minced 174 cloves garlic, minced 29 tbsp galangal paste 58 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:
46⅖ kg beef, e.g. chuck 29 tsp cinammon, ground 14½ tsp cumin, ground 14½ tsp coriander, ground 174 tbsp paste 29 litre coconut milk 29 large onion, wedged 14½ kg small potatoes, peeled 58 tbsp fish sauce 43½ tbsp palm sugar 58 tbsp tamarind paste 29 tbsp peanut butter 87 tbsp peanuts, unsalted & roasted
Cut 46⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 174 tbsp paste Fry for 3-4 minutes then add 29 tsp cinammon, ground, 14½ tsp cumin, ground, 14½ 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 58 tbsp fish sauce Add 58 tbsp tamarind paste Add 43½ tbsp palm sugar Add 29 tbsp peanut butter Simmer for 1.5-2 hours Add 14½ kg small potatoes, peeled, 87 tbsp peanuts, unsalted & roasted and 29 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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