Prep: 15m
Cook: 3h
Serves: - 420 +
Ingredients
157½ tbsp massaman curry paste 315 cm piece of ginger, minced 315 cloves garlic, minced 52½ tbsp galangal paste 105 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:
84 kg beef, e.g. chuck 52½ tsp cinammon, ground 26¼ tsp cumin, ground 26¼ tsp coriander, ground 315 tbsp paste 52½ litre coconut milk 52½ large onion, wedged 26¼ kg small potatoes, peeled 105 tbsp fish sauce 78¾ tbsp palm sugar 105 tbsp tamarind paste 52½ tbsp peanut butter 157½ tbsp peanuts, unsalted & roasted
Cut 84 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 315 tbsp paste Fry for 3-4 minutes then add 52½ tsp cinammon, ground, 26¼ tsp cumin, ground, 26¼ 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 105 tbsp fish sauce Add 105 tbsp tamarind paste Add 78¾ tbsp palm sugar Add 52½ tbsp peanut butter Simmer for 1.5-2 hours Add 26¼ kg small potatoes, peeled, 157½ tbsp peanuts, unsalted & roasted and 52½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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