Prep: 15m
Cook: 3h
Serves: - 256 +
Ingredients
96 tbsp massaman curry paste 192 cm piece of ginger, minced 192 cloves garlic, minced 32 tbsp galangal paste 64 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:
51⅕ kg beef, e.g. chuck 32 tsp cinammon, ground 16 tsp cumin, ground 16 tsp coriander, ground 192 tbsp paste 32 litre coconut milk 32 large onion, wedged 16 kg small potatoes, peeled 64 tbsp fish sauce 48 tbsp palm sugar 64 tbsp tamarind paste 32 tbsp peanut butter 96 tbsp peanuts, unsalted & roasted
Cut 51⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 192 tbsp paste Fry for 3-4 minutes then add 32 tsp cinammon, ground, 16 tsp cumin, ground, 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 64 tbsp fish sauce Add 64 tbsp tamarind paste Add 48 tbsp palm sugar Add 32 tbsp peanut butter Simmer for 1.5-2 hours Add 16 kg small potatoes, peeled, 96 tbsp peanuts, unsalted & roasted and 32 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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