Prep: 15m
Cook: 3h
Serves: - 340 +
Ingredients
127½ tbsp massaman curry paste 255 cm piece of ginger, minced 255 cloves garlic, minced 42½ tbsp galangal paste 85 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:
68 kg beef, e.g. chuck 42½ tsp cinammon, ground 21¼ tsp cumin, ground 21¼ tsp coriander, ground 255 tbsp paste 42½ litre coconut milk 42½ large onion, wedged 21¼ kg small potatoes, peeled 85 tbsp fish sauce 63¾ tbsp palm sugar 85 tbsp tamarind paste 42½ tbsp peanut butter 127½ tbsp peanuts, unsalted & roasted
Cut 68 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 255 tbsp paste Fry for 3-4 minutes then add 42½ tsp cinammon, ground, 21¼ tsp cumin, ground, 21¼ 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 85 tbsp fish sauce Add 85 tbsp tamarind paste Add 63¾ tbsp palm sugar Add 42½ tbsp peanut butter Simmer for 1.5-2 hours Add 21¼ kg small potatoes, peeled, 127½ tbsp peanuts, unsalted & roasted and 42½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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