Prep: 15m
Cook: 3h
Serves: - 248 +
Ingredients
93 tbsp massaman curry paste 186 cm piece of ginger, minced 186 cloves garlic, minced 31 tbsp galangal paste 62 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:
49⅗ kg beef, e.g. chuck 31 tsp cinammon, ground 15½ tsp cumin, ground 15½ tsp coriander, ground 186 tbsp paste 31 litre coconut milk 31 large onion, wedged 15½ kg small potatoes, peeled 62 tbsp fish sauce 46½ tbsp palm sugar 62 tbsp tamarind paste 31 tbsp peanut butter 93 tbsp peanuts, unsalted & roasted
Cut 49⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 186 tbsp paste Fry for 3-4 minutes then add 31 tsp cinammon, ground, 15½ tsp cumin, ground, 15½ 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 62 tbsp fish sauce Add 62 tbsp tamarind paste Add 46½ tbsp palm sugar Add 31 tbsp peanut butter Simmer for 1.5-2 hours Add 15½ kg small potatoes, peeled, 93 tbsp peanuts, unsalted & roasted and 31 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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