Prep: 15m
Cook: 3h
Serves: - 265 +
Ingredients
99⅜ tbsp massaman curry paste 198¾ cm piece of ginger, minced 198¾ cloves garlic, minced 33⅛ tbsp galangal paste 66¼ 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:
53 kg beef, e.g. chuck 33⅛ tsp cinammon, ground 16 9/16 tsp cumin, ground 16 9/16 tsp coriander, ground 198¾ tbsp paste 33⅛ litre coconut milk 33⅛ large onion, wedged 16 9/16 kg small potatoes, peeled 66¼ tbsp fish sauce 49 11/16 tbsp palm sugar 66¼ tbsp tamarind paste 33⅛ tbsp peanut butter 99⅜ tbsp peanuts, unsalted & roasted
Cut 53 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 198¾ tbsp paste Fry for 3-4 minutes then add 33⅛ tsp cinammon, ground, 16 9/16 tsp cumin, ground, 16 9/16 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 66¼ tbsp fish sauce Add 66¼ tbsp tamarind paste Add 49 11/16 tbsp palm sugar Add 33⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 16 9/16 kg small potatoes, peeled, 99⅜ tbsp peanuts, unsalted & roasted and 33⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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