Prep: 15m
Cook: 3h
Serves: - 260 +
Ingredients
97½ tbsp massaman curry paste 195 cm piece of ginger, minced 195 cloves garlic, minced 32½ tbsp galangal paste 65 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:
52 kg beef, e.g. chuck 32½ tsp cinammon, ground 16¼ tsp cumin, ground 16¼ tsp coriander, ground 195 tbsp paste 32½ litre coconut milk 32½ large onion, wedged 16¼ kg small potatoes, peeled 65 tbsp fish sauce 48¾ tbsp palm sugar 65 tbsp tamarind paste 32½ tbsp peanut butter 97½ tbsp peanuts, unsalted & roasted
Cut 52 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 195 tbsp paste Fry for 3-4 minutes then add 32½ tsp cinammon, ground, 16¼ tsp cumin, ground, 16¼ 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 65 tbsp fish sauce Add 65 tbsp tamarind paste Add 48¾ tbsp palm sugar Add 32½ tbsp peanut butter Simmer for 1.5-2 hours Add 16¼ kg small potatoes, peeled, 97½ tbsp peanuts, unsalted & roasted and 32½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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