Prep: 15m
Cook: 3h
Serves: - 336 +
Ingredients
126 tbsp massaman curry paste 252 cm piece of ginger, minced 252 cloves garlic, minced 42 tbsp galangal paste 84 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:
67⅕ kg beef, e.g. chuck 42 tsp cinammon, ground 21 tsp cumin, ground 21 tsp coriander, ground 252 tbsp paste 42 litre coconut milk 42 large onion, wedged 21 kg small potatoes, peeled 84 tbsp fish sauce 63 tbsp palm sugar 84 tbsp tamarind paste 42 tbsp peanut butter 126 tbsp peanuts, unsalted & roasted
Cut 67⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 252 tbsp paste Fry for 3-4 minutes then add 42 tsp cinammon, ground, 21 tsp cumin, ground, 21 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 84 tbsp fish sauce Add 84 tbsp tamarind paste Add 63 tbsp palm sugar Add 42 tbsp peanut butter Simmer for 1.5-2 hours Add 21 kg small potatoes, peeled, 126 tbsp peanuts, unsalted & roasted and 42 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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