Prep: 15m
Cook: 3h
Serves: - 325 +
Ingredients
121⅞ tbsp massaman curry paste 243¾ cm piece of ginger, minced 243¾ cloves garlic, minced 40⅝ tbsp galangal paste 81¼ 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:
65 kg beef, e.g. chuck 40⅝ tsp cinammon, ground 20 5/16 tsp cumin, ground 20 5/16 tsp coriander, ground 243¾ tbsp paste 40⅝ litre coconut milk 40⅝ large onion, wedged 20 5/16 kg small potatoes, peeled 81¼ tbsp fish sauce 60 15/16 tbsp palm sugar 81¼ tbsp tamarind paste 40⅝ tbsp peanut butter 121⅞ tbsp peanuts, unsalted & roasted
Cut 65 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 243¾ tbsp paste Fry for 3-4 minutes then add 40⅝ tsp cinammon, ground, 20 5/16 tsp cumin, ground, 20 5/16 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 81¼ tbsp fish sauce Add 81¼ tbsp tamarind paste Add 60 15/16 tbsp palm sugar Add 40⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 20 5/16 kg small potatoes, peeled, 121⅞ tbsp peanuts, unsalted & roasted and 40⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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