Prep: 15m
Cook: 3h
Serves: - 350 +
Ingredients
131¼ tbsp massaman curry paste 262½ cm piece of ginger, minced 262½ cloves garlic, minced 43¾ tbsp galangal paste 87½ 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:
70 kg beef, e.g. chuck 43¾ tsp cinammon, ground 21⅞ tsp cumin, ground 21⅞ tsp coriander, ground 262½ tbsp paste 43¾ litre coconut milk 43¾ large onion, wedged 21⅞ kg small potatoes, peeled 87½ tbsp fish sauce 65⅝ tbsp palm sugar 87½ tbsp tamarind paste 43¾ tbsp peanut butter 131¼ tbsp peanuts, unsalted & roasted
Cut 70 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 262½ tbsp paste Fry for 3-4 minutes then add 43¾ tsp cinammon, ground, 21⅞ tsp cumin, ground, 21⅞ 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 87½ tbsp fish sauce Add 87½ tbsp tamarind paste Add 65⅝ tbsp palm sugar Add 43¾ tbsp peanut butter Simmer for 1.5-2 hours Add 21⅞ kg small potatoes, peeled, 131¼ tbsp peanuts, unsalted & roasted and 43¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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