Prep: 15m
Cook: 3h
Serves: - 244 +
Ingredients
91½ tbsp massaman curry paste 183 cm piece of ginger, minced 183 cloves garlic, minced 30½ tbsp galangal paste 61 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:
48⅘ kg beef, e.g. chuck 30½ tsp cinammon, ground 15¼ tsp cumin, ground 15¼ tsp coriander, ground 183 tbsp paste 30½ litre coconut milk 30½ large onion, wedged 15¼ kg small potatoes, peeled 61 tbsp fish sauce 45¾ tbsp palm sugar 61 tbsp tamarind paste 30½ tbsp peanut butter 91½ tbsp peanuts, unsalted & roasted
Cut 48⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 183 tbsp paste Fry for 3-4 minutes then add 30½ tsp cinammon, ground, 15¼ tsp cumin, ground, 15¼ 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 61 tbsp fish sauce Add 61 tbsp tamarind paste Add 45¾ tbsp palm sugar Add 30½ tbsp peanut butter Simmer for 1.5-2 hours Add 15¼ kg small potatoes, peeled, 91½ tbsp peanuts, unsalted & roasted and 30½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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