Prep: 15m
Cook: 3h
Serves: - 392 +
Ingredients
147 tbsp massaman curry paste 294 cm piece of ginger, minced 294 cloves garlic, minced 49 tbsp galangal paste 98 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:
78⅖ kg beef, e.g. chuck 49 tsp cinammon, ground 24½ tsp cumin, ground 24½ tsp coriander, ground 294 tbsp paste 49 litre coconut milk 49 large onion, wedged 24½ kg small potatoes, peeled 98 tbsp fish sauce 73½ tbsp palm sugar 98 tbsp tamarind paste 49 tbsp peanut butter 147 tbsp peanuts, unsalted & roasted
Cut 78⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 294 tbsp paste Fry for 3-4 minutes then add 49 tsp cinammon, ground, 24½ tsp cumin, ground, 24½ 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 98 tbsp fish sauce Add 98 tbsp tamarind paste Add 73½ tbsp palm sugar Add 49 tbsp peanut butter Simmer for 1.5-2 hours Add 24½ kg small potatoes, peeled, 147 tbsp peanuts, unsalted & roasted and 49 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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