Prep: 15m
Cook: 3h
Serves: - 296 +
Ingredients
111 tbsp massaman curry paste 222 cm piece of ginger, minced 222 cloves garlic, minced 37 tbsp galangal paste 74 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:
59⅕ kg beef, e.g. chuck 37 tsp cinammon, ground 18½ tsp cumin, ground 18½ tsp coriander, ground 222 tbsp paste 37 litre coconut milk 37 large onion, wedged 18½ kg small potatoes, peeled 74 tbsp fish sauce 55½ tbsp palm sugar 74 tbsp tamarind paste 37 tbsp peanut butter 111 tbsp peanuts, unsalted & roasted
Cut 59⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 222 tbsp paste Fry for 3-4 minutes then add 37 tsp cinammon, ground, 18½ tsp cumin, ground, 18½ 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 74 tbsp fish sauce Add 74 tbsp tamarind paste Add 55½ tbsp palm sugar Add 37 tbsp peanut butter Simmer for 1.5-2 hours Add 18½ kg small potatoes, peeled, 111 tbsp peanuts, unsalted & roasted and 37 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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