Prep: 15m
Cook: 3h
Serves: - 270 +
Ingredients
101¼ tbsp massaman curry paste 202½ cm piece of ginger, minced 202½ cloves garlic, minced 33¾ tbsp galangal paste 67½ 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:
54 kg beef, e.g. chuck 33¾ tsp cinammon, ground 16⅞ tsp cumin, ground 16⅞ tsp coriander, ground 202½ tbsp paste 33¾ litre coconut milk 33¾ large onion, wedged 16⅞ kg small potatoes, peeled 67½ tbsp fish sauce 50⅝ tbsp palm sugar 67½ tbsp tamarind paste 33¾ tbsp peanut butter 101¼ tbsp peanuts, unsalted & roasted
Cut 54 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 202½ tbsp paste Fry for 3-4 minutes then add 33¾ tsp cinammon, ground, 16⅞ tsp cumin, ground, 16⅞ 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 67½ tbsp fish sauce Add 67½ tbsp tamarind paste Add 50⅝ tbsp palm sugar Add 33¾ tbsp peanut butter Simmer for 1.5-2 hours Add 16⅞ kg small potatoes, peeled, 101¼ tbsp peanuts, unsalted & roasted and 33¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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