Prep: 15m
Cook: 3h
Serves: - 236 +
Ingredients
88½ tbsp massaman curry paste 177 cm piece of ginger, minced 177 cloves garlic, minced 29½ tbsp galangal paste 59 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:
47⅕ kg beef, e.g. chuck 29½ tsp cinammon, ground 14¾ tsp cumin, ground 14¾ tsp coriander, ground 177 tbsp paste 29½ litre coconut milk 29½ large onion, wedged 14¾ kg small potatoes, peeled 59 tbsp fish sauce 44¼ tbsp palm sugar 59 tbsp tamarind paste 29½ tbsp peanut butter 88½ tbsp peanuts, unsalted & roasted
Cut 47⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 177 tbsp paste Fry for 3-4 minutes then add 29½ tsp cinammon, ground, 14¾ tsp cumin, ground, 14¾ 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 59 tbsp fish sauce Add 59 tbsp tamarind paste Add 44¼ tbsp palm sugar Add 29½ tbsp peanut butter Simmer for 1.5-2 hours Add 14¾ kg small potatoes, peeled, 88½ tbsp peanuts, unsalted & roasted and 29½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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