Prep: 15m
Cook: 3h
Serves: - 250 +
Ingredients
93¾ tbsp massaman curry paste 187½ cm piece of ginger, minced 187½ cloves garlic, minced 31¼ tbsp galangal paste 62½ 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:
50 kg beef, e.g. chuck 31¼ tsp cinammon, ground 15⅝ tsp cumin, ground 15⅝ tsp coriander, ground 187½ tbsp paste 31¼ litre coconut milk 31¼ large onion, wedged 15⅝ kg small potatoes, peeled 62½ tbsp fish sauce 46⅞ tbsp palm sugar 62½ tbsp tamarind paste 31¼ tbsp peanut butter 93¾ tbsp peanuts, unsalted & roasted
Cut 50 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 187½ tbsp paste Fry for 3-4 minutes then add 31¼ tsp cinammon, ground, 15⅝ tsp cumin, ground, 15⅝ 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 62½ tbsp fish sauce Add 62½ tbsp tamarind paste Add 46⅞ tbsp palm sugar Add 31¼ tbsp peanut butter Simmer for 1.5-2 hours Add 15⅝ kg small potatoes, peeled, 93¾ tbsp peanuts, unsalted & roasted and 31¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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