Prep: 15m
Cook: 3h
Serves: - 390 +
Ingredients
146¼ tbsp massaman curry paste 292½ cm piece of ginger, minced 292½ cloves garlic, minced 48¾ tbsp galangal paste 97½ 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:
78 kg beef, e.g. chuck 48¾ tsp cinammon, ground 24⅜ tsp cumin, ground 24⅜ tsp coriander, ground 292½ tbsp paste 48¾ litre coconut milk 48¾ large onion, wedged 24⅜ kg small potatoes, peeled 97½ tbsp fish sauce 73⅛ tbsp palm sugar 97½ tbsp tamarind paste 48¾ tbsp peanut butter 146¼ tbsp peanuts, unsalted & roasted
Cut 78 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 292½ tbsp paste Fry for 3-4 minutes then add 48¾ tsp cinammon, ground, 24⅜ tsp cumin, ground, 24⅜ 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 97½ tbsp fish sauce Add 97½ tbsp tamarind paste Add 73⅛ tbsp palm sugar Add 48¾ tbsp peanut butter Simmer for 1.5-2 hours Add 24⅜ kg small potatoes, peeled, 146¼ tbsp peanuts, unsalted & roasted and 48¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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