Prep: 15m
Cook: 3h
Serves: - 432 +
Ingredients
162 tbsp massaman curry paste 324 cm piece of ginger, minced 324 cloves garlic, minced 54 tbsp galangal paste 108 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:
86⅖ kg beef, e.g. chuck 54 tsp cinammon, ground 27 tsp cumin, ground 27 tsp coriander, ground 324 tbsp paste 54 litre coconut milk 54 large onion, wedged 27 kg small potatoes, peeled 108 tbsp fish sauce 81 tbsp palm sugar 108 tbsp tamarind paste 54 tbsp peanut butter 162 tbsp peanuts, unsalted & roasted
Cut 86⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 324 tbsp paste Fry for 3-4 minutes then add 54 tsp cinammon, ground, 27 tsp cumin, ground, 27 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 108 tbsp fish sauce Add 108 tbsp tamarind paste Add 81 tbsp palm sugar Add 54 tbsp peanut butter Simmer for 1.5-2 hours Add 27 kg small potatoes, peeled, 162 tbsp peanuts, unsalted & roasted and 54 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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