Prep: 15m
Cook: 3h
Serves: - 300 +
Ingredients
112½ tbsp massaman curry paste 225 cm piece of ginger, minced 225 cloves garlic, minced 37½ tbsp galangal paste 75 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:
60 kg beef, e.g. chuck 37½ tsp cinammon, ground 18¾ tsp cumin, ground 18¾ tsp coriander, ground 225 tbsp paste 37½ litre coconut milk 37½ large onion, wedged 18¾ kg small potatoes, peeled 75 tbsp fish sauce 56¼ tbsp palm sugar 75 tbsp tamarind paste 37½ tbsp peanut butter 112½ tbsp peanuts, unsalted & roasted
Cut 60 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 225 tbsp paste Fry for 3-4 minutes then add 37½ tsp cinammon, ground, 18¾ tsp cumin, ground, 18¾ 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 75 tbsp fish sauce Add 75 tbsp tamarind paste Add 56¼ tbsp palm sugar Add 37½ tbsp peanut butter Simmer for 1.5-2 hours Add 18¾ kg small potatoes, peeled, 112½ tbsp peanuts, unsalted & roasted and 37½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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