Prep: 15m
Cook: 3h
Serves: - 288 +
Ingredients
108 tbsp massaman curry paste 216 cm piece of ginger, minced 216 cloves garlic, minced 36 tbsp galangal paste 72 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:
57⅗ kg beef, e.g. chuck 36 tsp cinammon, ground 18 tsp cumin, ground 18 tsp coriander, ground 216 tbsp paste 36 litre coconut milk 36 large onion, wedged 18 kg small potatoes, peeled 72 tbsp fish sauce 54 tbsp palm sugar 72 tbsp tamarind paste 36 tbsp peanut butter 108 tbsp peanuts, unsalted & roasted
Cut 57⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 216 tbsp paste Fry for 3-4 minutes then add 36 tsp cinammon, ground, 18 tsp cumin, ground, 18 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 72 tbsp fish sauce Add 72 tbsp tamarind paste Add 54 tbsp palm sugar Add 36 tbsp peanut butter Simmer for 1.5-2 hours Add 18 kg small potatoes, peeled, 108 tbsp peanuts, unsalted & roasted and 36 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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