Prep: 15m
Cook: 3h
Serves: - 252 +
Ingredients
94½ tbsp massaman curry paste 189 cm piece of ginger, minced 189 cloves garlic, minced 31½ tbsp galangal paste 63 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:
50⅖ kg beef, e.g. chuck 31½ tsp cinammon, ground 15¾ tsp cumin, ground 15¾ tsp coriander, ground 189 tbsp paste 31½ litre coconut milk 31½ large onion, wedged 15¾ kg small potatoes, peeled 63 tbsp fish sauce 47¼ tbsp palm sugar 63 tbsp tamarind paste 31½ tbsp peanut butter 94½ tbsp peanuts, unsalted & roasted
Cut 50⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 189 tbsp paste Fry for 3-4 minutes then add 31½ tsp cinammon, ground, 15¾ tsp cumin, ground, 15¾ 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 63 tbsp fish sauce Add 63 tbsp tamarind paste Add 47¼ tbsp palm sugar Add 31½ tbsp peanut butter Simmer for 1.5-2 hours Add 15¾ kg small potatoes, peeled, 94½ tbsp peanuts, unsalted & roasted and 31½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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