Prep: 15m
Cook: 3h
Serves: - 328 +
Ingredients
123 tbsp massaman curry paste 246 cm piece of ginger, minced 246 cloves garlic, minced 41 tbsp galangal paste 82 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:
65⅗ kg beef, e.g. chuck 41 tsp cinammon, ground 20½ tsp cumin, ground 20½ tsp coriander, ground 246 tbsp paste 41 litre coconut milk 41 large onion, wedged 20½ kg small potatoes, peeled 82 tbsp fish sauce 61½ tbsp palm sugar 82 tbsp tamarind paste 41 tbsp peanut butter 123 tbsp peanuts, unsalted & roasted
Cut 65⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 246 tbsp paste Fry for 3-4 minutes then add 41 tsp cinammon, ground, 20½ tsp cumin, ground, 20½ 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 82 tbsp fish sauce Add 82 tbsp tamarind paste Add 61½ tbsp palm sugar Add 41 tbsp peanut butter Simmer for 1.5-2 hours Add 20½ kg small potatoes, peeled, 123 tbsp peanuts, unsalted & roasted and 41 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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