Prep: 15m
Cook: 3h
Serves: - 424 +
Ingredients
159 tbsp massaman curry paste 318 cm piece of ginger, minced 318 cloves garlic, minced 53 tbsp galangal paste 106 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:
84⅘ kg beef, e.g. chuck 53 tsp cinammon, ground 26½ tsp cumin, ground 26½ tsp coriander, ground 318 tbsp paste 53 litre coconut milk 53 large onion, wedged 26½ kg small potatoes, peeled 106 tbsp fish sauce 79½ tbsp palm sugar 106 tbsp tamarind paste 53 tbsp peanut butter 159 tbsp peanuts, unsalted & roasted
Cut 84⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 318 tbsp paste Fry for 3-4 minutes then add 53 tsp cinammon, ground, 26½ tsp cumin, ground, 26½ 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 106 tbsp fish sauce Add 106 tbsp tamarind paste Add 79½ tbsp palm sugar Add 53 tbsp peanut butter Simmer for 1.5-2 hours Add 26½ kg small potatoes, peeled, 159 tbsp peanuts, unsalted & roasted and 53 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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