Prep: 15m
Cook: 3h
Serves: - 435 +
Ingredients
163⅛ tbsp massaman curry paste 326¼ cm piece of ginger, minced 326¼ cloves garlic, minced 54⅜ tbsp galangal paste 108¾ 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:
87 kg beef, e.g. chuck 54⅜ tsp cinammon, ground 27 3/16 tsp cumin, ground 27 3/16 tsp coriander, ground 326¼ tbsp paste 54⅜ litre coconut milk 54⅜ large onion, wedged 27 3/16 kg small potatoes, peeled 108¾ tbsp fish sauce 81 9/16 tbsp palm sugar 108¾ tbsp tamarind paste 54⅜ tbsp peanut butter 163⅛ tbsp peanuts, unsalted & roasted
Cut 87 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 326¼ tbsp paste Fry for 3-4 minutes then add 54⅜ tsp cinammon, ground, 27 3/16 tsp cumin, ground, 27 3/16 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 108¾ tbsp fish sauce Add 108¾ tbsp tamarind paste Add 81 9/16 tbsp palm sugar Add 54⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 27 3/16 kg small potatoes, peeled, 163⅛ tbsp peanuts, unsalted & roasted and 54⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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