Prep: 15m
Cook: 3h
Serves: - 416 +
Ingredients
156 tbsp massaman curry paste 312 cm piece of ginger, minced 312 cloves garlic, minced 52 tbsp galangal paste 104 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:
83⅕ kg beef, e.g. chuck 52 tsp cinammon, ground 26 tsp cumin, ground 26 tsp coriander, ground 312 tbsp paste 52 litre coconut milk 52 large onion, wedged 26 kg small potatoes, peeled 104 tbsp fish sauce 78 tbsp palm sugar 104 tbsp tamarind paste 52 tbsp peanut butter 156 tbsp peanuts, unsalted & roasted
Cut 83⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 312 tbsp paste Fry for 3-4 minutes then add 52 tsp cinammon, ground, 26 tsp cumin, ground, 26 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 104 tbsp fish sauce Add 104 tbsp tamarind paste Add 78 tbsp palm sugar Add 52 tbsp peanut butter Simmer for 1.5-2 hours Add 26 kg small potatoes, peeled, 156 tbsp peanuts, unsalted & roasted and 52 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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