Prep: 15m
Cook: 3h
Serves: - 384 +
Ingredients
144 tbsp massaman curry paste 288 cm piece of ginger, minced 288 cloves garlic, minced 48 tbsp galangal paste 96 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:
76⅘ kg beef, e.g. chuck 48 tsp cinammon, ground 24 tsp cumin, ground 24 tsp coriander, ground 288 tbsp paste 48 litre coconut milk 48 large onion, wedged 24 kg small potatoes, peeled 96 tbsp fish sauce 72 tbsp palm sugar 96 tbsp tamarind paste 48 tbsp peanut butter 144 tbsp peanuts, unsalted & roasted
Cut 76⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 288 tbsp paste Fry for 3-4 minutes then add 48 tsp cinammon, ground, 24 tsp cumin, ground, 24 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 96 tbsp fish sauce Add 96 tbsp tamarind paste Add 72 tbsp palm sugar Add 48 tbsp peanut butter Simmer for 1.5-2 hours Add 24 kg small potatoes, peeled, 144 tbsp peanuts, unsalted & roasted and 48 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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