Prep: 15m
Cook: 3h
Serves: - 375 +
Ingredients
140⅝ tbsp massaman curry paste 281¼ cm piece of ginger, minced 281¼ cloves garlic, minced 46⅞ tbsp galangal paste 93¾ 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:
75 kg beef, e.g. chuck 46⅞ tsp cinammon, ground 23 7/16 tsp cumin, ground 23 7/16 tsp coriander, ground 281¼ tbsp paste 46⅞ litre coconut milk 46⅞ large onion, wedged 23 7/16 kg small potatoes, peeled 93¾ tbsp fish sauce 70 5/16 tbsp palm sugar 93¾ tbsp tamarind paste 46⅞ tbsp peanut butter 140⅝ tbsp peanuts, unsalted & roasted
Cut 75 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 281¼ tbsp paste Fry for 3-4 minutes then add 46⅞ tsp cinammon, ground, 23 7/16 tsp cumin, ground, 23 7/16 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 93¾ tbsp fish sauce Add 93¾ tbsp tamarind paste Add 70 5/16 tbsp palm sugar Add 46⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 23 7/16 kg small potatoes, peeled, 140⅝ tbsp peanuts, unsalted & roasted and 46⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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