Prep: 15m
Cook: 3h
Serves: - 352 +
Ingredients
132 tbsp massaman curry paste 264 cm piece of ginger, minced 264 cloves garlic, minced 44 tbsp galangal paste 88 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:
70⅖ kg beef, e.g. chuck 44 tsp cinammon, ground 22 tsp cumin, ground 22 tsp coriander, ground 264 tbsp paste 44 litre coconut milk 44 large onion, wedged 22 kg small potatoes, peeled 88 tbsp fish sauce 66 tbsp palm sugar 88 tbsp tamarind paste 44 tbsp peanut butter 132 tbsp peanuts, unsalted & roasted
Cut 70⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 264 tbsp paste Fry for 3-4 minutes then add 44 tsp cinammon, ground, 22 tsp cumin, ground, 22 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 88 tbsp fish sauce Add 88 tbsp tamarind paste Add 66 tbsp palm sugar Add 44 tbsp peanut butter Simmer for 1.5-2 hours Add 22 kg small potatoes, peeled, 132 tbsp peanuts, unsalted & roasted and 44 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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