Prep: 15m
Cook: 3h
Serves: - 290 +
Ingredients
108¾ tbsp massaman curry paste 217½ cm piece of ginger, minced 217½ cloves garlic, minced 36¼ tbsp galangal paste 72½ 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:
58 kg beef, e.g. chuck 36¼ tsp cinammon, ground 18⅛ tsp cumin, ground 18⅛ tsp coriander, ground 217½ tbsp paste 36¼ litre coconut milk 36¼ large onion, wedged 18⅛ kg small potatoes, peeled 72½ tbsp fish sauce 54⅜ tbsp palm sugar 72½ tbsp tamarind paste 36¼ tbsp peanut butter 108¾ tbsp peanuts, unsalted & roasted
Cut 58 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 217½ tbsp paste Fry for 3-4 minutes then add 36¼ tsp cinammon, ground, 18⅛ tsp cumin, ground, 18⅛ 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 72½ tbsp fish sauce Add 72½ tbsp tamarind paste Add 54⅜ tbsp palm sugar Add 36¼ tbsp peanut butter Simmer for 1.5-2 hours Add 18⅛ kg small potatoes, peeled, 108¾ tbsp peanuts, unsalted & roasted and 36¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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