Prep: 15m
Cook: 3h
Serves: - 247 +
Ingredients
92⅝ tbsp massaman curry paste 185¼ cm piece of ginger, minced 185¼ cloves garlic, minced 30⅞ tbsp galangal paste 61¾ 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:
49⅖ kg beef, e.g. chuck 30⅞ tsp cinammon, ground 15 7/16 tsp cumin, ground 15 7/16 tsp coriander, ground 185¼ tbsp paste 30⅞ litre coconut milk 30⅞ large onion, wedged 15 7/16 kg small potatoes, peeled 61¾ tbsp fish sauce 46 5/16 tbsp palm sugar 61¾ tbsp tamarind paste 30⅞ tbsp peanut butter 92⅝ tbsp peanuts, unsalted & roasted
Cut 49⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 185¼ tbsp paste Fry for 3-4 minutes then add 30⅞ tsp cinammon, ground, 15 7/16 tsp cumin, ground, 15 7/16 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 61¾ tbsp fish sauce Add 61¾ tbsp tamarind paste Add 46 5/16 tbsp palm sugar Add 30⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 15 7/16 kg small potatoes, peeled, 92⅝ tbsp peanuts, unsalted & roasted and 30⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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