Prep: 15m
Cook: 3h
Serves: - 370 +
Ingredients
138¾ tbsp massaman curry paste 277½ cm piece of ginger, minced 277½ cloves garlic, minced 46¼ tbsp galangal paste 92½ 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:
74 kg beef, e.g. chuck 46¼ tsp cinammon, ground 23⅛ tsp cumin, ground 23⅛ tsp coriander, ground 277½ tbsp paste 46¼ litre coconut milk 46¼ large onion, wedged 23⅛ kg small potatoes, peeled 92½ tbsp fish sauce 69⅜ tbsp palm sugar 92½ tbsp tamarind paste 46¼ tbsp peanut butter 138¾ tbsp peanuts, unsalted & roasted
Cut 74 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 277½ tbsp paste Fry for 3-4 minutes then add 46¼ tsp cinammon, ground, 23⅛ tsp cumin, ground, 23⅛ 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 92½ tbsp fish sauce Add 92½ tbsp tamarind paste Add 69⅜ tbsp palm sugar Add 46¼ tbsp peanut butter Simmer for 1.5-2 hours Add 23⅛ kg small potatoes, peeled, 138¾ tbsp peanuts, unsalted & roasted and 46¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: