Prep: 15m
Cook: 3h
Serves: - 233 +
Ingredients
87⅜ tbsp massaman curry paste 174¾ cm piece of ginger, minced 174¾ cloves garlic, minced 29⅛ tbsp galangal paste 58¼ 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:
46⅗ kg beef, e.g. chuck 29⅛ tsp cinammon, ground 14 9/16 tsp cumin, ground 14 9/16 tsp coriander, ground 174¾ tbsp paste 29⅛ litre coconut milk 29⅛ large onion, wedged 14 9/16 kg small potatoes, peeled 58¼ tbsp fish sauce 43 11/16 tbsp palm sugar 58¼ tbsp tamarind paste 29⅛ tbsp peanut butter 87⅜ tbsp peanuts, unsalted & roasted
Cut 46⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 174¾ tbsp paste Fry for 3-4 minutes then add 29⅛ tsp cinammon, ground, 14 9/16 tsp cumin, ground, 14 9/16 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 58¼ tbsp fish sauce Add 58¼ tbsp tamarind paste Add 43 11/16 tbsp palm sugar Add 29⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 14 9/16 kg small potatoes, peeled, 87⅜ tbsp peanuts, unsalted & roasted and 29⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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