Prep: 15m
Cook: 3h
Serves: - 285 +
Ingredients
106⅞ tbsp massaman curry paste 213¾ cm piece of ginger, minced 213¾ cloves garlic, minced 35⅝ tbsp galangal paste 71¼ 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:
57 kg beef, e.g. chuck 35⅝ tsp cinammon, ground 17 13/16 tsp cumin, ground 17 13/16 tsp coriander, ground 213¾ tbsp paste 35⅝ litre coconut milk 35⅝ large onion, wedged 17 13/16 kg small potatoes, peeled 71¼ tbsp fish sauce 53 7/16 tbsp palm sugar 71¼ tbsp tamarind paste 35⅝ tbsp peanut butter 106⅞ tbsp peanuts, unsalted & roasted
Cut 57 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 213¾ tbsp paste Fry for 3-4 minutes then add 35⅝ tsp cinammon, ground, 17 13/16 tsp cumin, ground, 17 13/16 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 71¼ tbsp fish sauce Add 71¼ tbsp tamarind paste Add 53 7/16 tbsp palm sugar Add 35⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 17 13/16 kg small potatoes, peeled, 106⅞ tbsp peanuts, unsalted & roasted and 35⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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