Prep: 15m
Cook: 3h
Serves: - 275 +
Ingredients
103⅛ tbsp massaman curry paste 206¼ cm piece of ginger, minced 206¼ cloves garlic, minced 34⅜ tbsp galangal paste 68¾ 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:
55 kg beef, e.g. chuck 34⅜ tsp cinammon, ground 17 3/16 tsp cumin, ground 17 3/16 tsp coriander, ground 206¼ tbsp paste 34⅜ litre coconut milk 34⅜ large onion, wedged 17 3/16 kg small potatoes, peeled 68¾ tbsp fish sauce 51 9/16 tbsp palm sugar 68¾ tbsp tamarind paste 34⅜ tbsp peanut butter 103⅛ tbsp peanuts, unsalted & roasted
Cut 55 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 206¼ tbsp paste Fry for 3-4 minutes then add 34⅜ tsp cinammon, ground, 17 3/16 tsp cumin, ground, 17 3/16 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 68¾ tbsp fish sauce Add 68¾ tbsp tamarind paste Add 51 9/16 tbsp palm sugar Add 34⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 17 3/16 kg small potatoes, peeled, 103⅛ tbsp peanuts, unsalted & roasted and 34⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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