Prep: 15m
Cook: 3h
Serves: - 360 +
Ingredients
135 tbsp massaman curry paste 270 cm piece of ginger, minced 270 cloves garlic, minced 45 tbsp galangal paste 90 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:
72 kg beef, e.g. chuck 45 tsp cinammon, ground 22½ tsp cumin, ground 22½ tsp coriander, ground 270 tbsp paste 45 litre coconut milk 45 large onion, wedged 22½ kg small potatoes, peeled 90 tbsp fish sauce 67½ tbsp palm sugar 90 tbsp tamarind paste 45 tbsp peanut butter 135 tbsp peanuts, unsalted & roasted
Cut 72 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 270 tbsp paste Fry for 3-4 minutes then add 45 tsp cinammon, ground, 22½ tsp cumin, ground, 22½ 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 90 tbsp fish sauce Add 90 tbsp tamarind paste Add 67½ tbsp palm sugar Add 45 tbsp peanut butter Simmer for 1.5-2 hours Add 22½ kg small potatoes, peeled, 135 tbsp peanuts, unsalted & roasted and 45 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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