Prep: 15m
Cook: 3h
Serves: - 295 +
Ingredients
110⅝ tbsp massaman curry paste 221¼ cm piece of ginger, minced 221¼ cloves garlic, minced 36⅞ tbsp galangal paste 73¾ 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:
59 kg beef, e.g. chuck 36⅞ tsp cinammon, ground 18 7/16 tsp cumin, ground 18 7/16 tsp coriander, ground 221¼ tbsp paste 36⅞ litre coconut milk 36⅞ large onion, wedged 18 7/16 kg small potatoes, peeled 73¾ tbsp fish sauce 55 5/16 tbsp palm sugar 73¾ tbsp tamarind paste 36⅞ tbsp peanut butter 110⅝ tbsp peanuts, unsalted & roasted
Cut 59 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 221¼ tbsp paste Fry for 3-4 minutes then add 36⅞ tsp cinammon, ground, 18 7/16 tsp cumin, ground, 18 7/16 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 73¾ tbsp fish sauce Add 73¾ tbsp tamarind paste Add 55 5/16 tbsp palm sugar Add 36⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 18 7/16 kg small potatoes, peeled, 110⅝ tbsp peanuts, unsalted & roasted and 36⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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