Prep: 15m
Cook: 3h
Serves: - 330 +
Ingredients
123¾ tbsp massaman curry paste 247½ cm piece of ginger, minced 247½ cloves garlic, minced 41¼ tbsp galangal paste 82½ 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:
66 kg beef, e.g. chuck 41¼ tsp cinammon, ground 20⅝ tsp cumin, ground 20⅝ tsp coriander, ground 247½ tbsp paste 41¼ litre coconut milk 41¼ large onion, wedged 20⅝ kg small potatoes, peeled 82½ tbsp fish sauce 61⅞ tbsp palm sugar 82½ tbsp tamarind paste 41¼ tbsp peanut butter 123¾ tbsp peanuts, unsalted & roasted
Cut 66 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 247½ tbsp paste Fry for 3-4 minutes then add 41¼ tsp cinammon, ground, 20⅝ tsp cumin, ground, 20⅝ 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 82½ tbsp fish sauce Add 82½ tbsp tamarind paste Add 61⅞ tbsp palm sugar Add 41¼ tbsp peanut butter Simmer for 1.5-2 hours Add 20⅝ kg small potatoes, peeled, 123¾ tbsp peanuts, unsalted & roasted and 41¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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