Prep: 15m
Cook: 3h
Serves: - 255 +
Ingredients
95⅝ tbsp massaman curry paste 191¼ cm piece of ginger, minced 191¼ cloves garlic, minced 31⅞ tbsp galangal paste 63¾ 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:
51 kg beef, e.g. chuck 31⅞ tsp cinammon, ground 15 15/16 tsp cumin, ground 15 15/16 tsp coriander, ground 191¼ tbsp paste 31⅞ litre coconut milk 31⅞ large onion, wedged 15 15/16 kg small potatoes, peeled 63¾ tbsp fish sauce 47 13/16 tbsp palm sugar 63¾ tbsp tamarind paste 31⅞ tbsp peanut butter 95⅝ tbsp peanuts, unsalted & roasted
Cut 51 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 191¼ tbsp paste Fry for 3-4 minutes then add 31⅞ tsp cinammon, ground, 15 15/16 tsp cumin, ground, 15 15/16 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 63¾ tbsp fish sauce Add 63¾ tbsp tamarind paste Add 47 13/16 tbsp palm sugar Add 31⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 15 15/16 kg small potatoes, peeled, 95⅝ tbsp peanuts, unsalted & roasted and 31⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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