Prep: 15m
Cook: 3h
Serves: - 272 +
Ingredients
102 tbsp massaman curry paste 204 cm piece of ginger, minced 204 cloves garlic, minced 34 tbsp galangal paste 68 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:
54⅖ kg beef, e.g. chuck 34 tsp cinammon, ground 17 tsp cumin, ground 17 tsp coriander, ground 204 tbsp paste 34 litre coconut milk 34 large onion, wedged 17 kg small potatoes, peeled 68 tbsp fish sauce 51 tbsp palm sugar 68 tbsp tamarind paste 34 tbsp peanut butter 102 tbsp peanuts, unsalted & roasted
Cut 54⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 204 tbsp paste Fry for 3-4 minutes then add 34 tsp cinammon, ground, 17 tsp cumin, ground, 17 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 68 tbsp fish sauce Add 68 tbsp tamarind paste Add 51 tbsp palm sugar Add 34 tbsp peanut butter Simmer for 1.5-2 hours Add 17 kg small potatoes, peeled, 102 tbsp peanuts, unsalted & roasted and 34 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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