Prep: 15m
Cook: 3h
Serves: - 408 +
Ingredients
153 tbsp massaman curry paste 306 cm piece of ginger, minced 306 cloves garlic, minced 51 tbsp galangal paste 102 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:
81⅗ kg beef, e.g. chuck 51 tsp cinammon, ground 25½ tsp cumin, ground 25½ tsp coriander, ground 306 tbsp paste 51 litre coconut milk 51 large onion, wedged 25½ kg small potatoes, peeled 102 tbsp fish sauce 76½ tbsp palm sugar 102 tbsp tamarind paste 51 tbsp peanut butter 153 tbsp peanuts, unsalted & roasted
Cut 81⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 306 tbsp paste Fry for 3-4 minutes then add 51 tsp cinammon, ground, 25½ tsp cumin, ground, 25½ 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 102 tbsp fish sauce Add 102 tbsp tamarind paste Add 76½ tbsp palm sugar Add 51 tbsp peanut butter Simmer for 1.5-2 hours Add 25½ kg small potatoes, peeled, 153 tbsp peanuts, unsalted & roasted and 51 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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