Prep: 15m
Cook: 3h
Serves: - 410 +
Ingredients
153¾ tbsp massaman curry paste 307½ cm piece of ginger, minced 307½ cloves garlic, minced 51¼ tbsp galangal paste 102½ 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:
82 kg beef, e.g. chuck 51¼ tsp cinammon, ground 25⅝ tsp cumin, ground 25⅝ tsp coriander, ground 307½ tbsp paste 51¼ litre coconut milk 51¼ large onion, wedged 25⅝ kg small potatoes, peeled 102½ tbsp fish sauce 76⅞ tbsp palm sugar 102½ tbsp tamarind paste 51¼ tbsp peanut butter 153¾ tbsp peanuts, unsalted & roasted
Cut 82 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 307½ tbsp paste Fry for 3-4 minutes then add 51¼ tsp cinammon, ground, 25⅝ tsp cumin, ground, 25⅝ 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 102½ tbsp fish sauce Add 102½ tbsp tamarind paste Add 76⅞ tbsp palm sugar Add 51¼ tbsp peanut butter Simmer for 1.5-2 hours Add 25⅝ kg small potatoes, peeled, 153¾ tbsp peanuts, unsalted & roasted and 51¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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