Prep: 15m
Cook: 3h
Serves: - 264 +
Ingredients
99 tbsp massaman curry paste 198 cm piece of ginger, minced 198 cloves garlic, minced 33 tbsp galangal paste 66 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:
52⅘ kg beef, e.g. chuck 33 tsp cinammon, ground 16½ tsp cumin, ground 16½ tsp coriander, ground 198 tbsp paste 33 litre coconut milk 33 large onion, wedged 16½ kg small potatoes, peeled 66 tbsp fish sauce 49½ tbsp palm sugar 66 tbsp tamarind paste 33 tbsp peanut butter 99 tbsp peanuts, unsalted & roasted
Cut 52⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 198 tbsp paste Fry for 3-4 minutes then add 33 tsp cinammon, ground, 16½ tsp cumin, ground, 16½ 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 66 tbsp fish sauce Add 66 tbsp tamarind paste Add 49½ tbsp palm sugar Add 33 tbsp peanut butter Simmer for 1.5-2 hours Add 16½ kg small potatoes, peeled, 99 tbsp peanuts, unsalted & roasted and 33 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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