Prep: 15m
Cook: 3h
Serves: - 304 +
Ingredients
114 tbsp massaman curry paste 228 cm piece of ginger, minced 228 cloves garlic, minced 38 tbsp galangal paste 76 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:
60⅘ kg beef, e.g. chuck 38 tsp cinammon, ground 19 tsp cumin, ground 19 tsp coriander, ground 228 tbsp paste 38 litre coconut milk 38 large onion, wedged 19 kg small potatoes, peeled 76 tbsp fish sauce 57 tbsp palm sugar 76 tbsp tamarind paste 38 tbsp peanut butter 114 tbsp peanuts, unsalted & roasted
Cut 60⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 228 tbsp paste Fry for 3-4 minutes then add 38 tsp cinammon, ground, 19 tsp cumin, ground, 19 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 76 tbsp fish sauce Add 76 tbsp tamarind paste Add 57 tbsp palm sugar Add 38 tbsp peanut butter Simmer for 1.5-2 hours Add 19 kg small potatoes, peeled, 114 tbsp peanuts, unsalted & roasted and 38 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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