Prep: 15m
Cook: 3h
Serves: - 235 +
Ingredients
88⅛ tbsp massaman curry paste 176¼ cm piece of ginger, minced 176¼ cloves garlic, minced 29⅜ tbsp galangal paste 58¾ 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:
47 kg beef, e.g. chuck 29⅜ tsp cinammon, ground 14 11/16 tsp cumin, ground 14 11/16 tsp coriander, ground 176¼ tbsp paste 29⅜ litre coconut milk 29⅜ large onion, wedged 14 11/16 kg small potatoes, peeled 58¾ tbsp fish sauce 44 1/16 tbsp palm sugar 58¾ tbsp tamarind paste 29⅜ tbsp peanut butter 88⅛ tbsp peanuts, unsalted & roasted
Cut 47 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 176¼ tbsp paste Fry for 3-4 minutes then add 29⅜ tsp cinammon, ground, 14 11/16 tsp cumin, ground, 14 11/16 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 58¾ tbsp fish sauce Add 58¾ tbsp tamarind paste Add 44 1/16 tbsp palm sugar Add 29⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 14 11/16 kg small potatoes, peeled, 88⅛ tbsp peanuts, unsalted & roasted and 29⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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