Prep: 15m
Cook: 3h
Serves: - 312 +
Ingredients
117 tbsp massaman curry paste 234 cm piece of ginger, minced 234 cloves garlic, minced 39 tbsp galangal paste 78 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:
62⅖ kg beef, e.g. chuck 39 tsp cinammon, ground 19½ tsp cumin, ground 19½ tsp coriander, ground 234 tbsp paste 39 litre coconut milk 39 large onion, wedged 19½ kg small potatoes, peeled 78 tbsp fish sauce 58½ tbsp palm sugar 78 tbsp tamarind paste 39 tbsp peanut butter 117 tbsp peanuts, unsalted & roasted
Cut 62⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 234 tbsp paste Fry for 3-4 minutes then add 39 tsp cinammon, ground, 19½ tsp cumin, ground, 19½ 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 78 tbsp fish sauce Add 78 tbsp tamarind paste Add 58½ tbsp palm sugar Add 39 tbsp peanut butter Simmer for 1.5-2 hours Add 19½ kg small potatoes, peeled, 117 tbsp peanuts, unsalted & roasted and 39 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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