Prep: 15m
Cook: 3h
Serves: - 440 +
Ingredients
165 tbsp massaman curry paste 330 cm piece of ginger, minced 330 cloves garlic, minced 55 tbsp galangal paste 110 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:
88 kg beef, e.g. chuck 55 tsp cinammon, ground 27½ tsp cumin, ground 27½ tsp coriander, ground 330 tbsp paste 55 litre coconut milk 55 large onion, wedged 27½ kg small potatoes, peeled 110 tbsp fish sauce 82½ tbsp palm sugar 110 tbsp tamarind paste 55 tbsp peanut butter 165 tbsp peanuts, unsalted & roasted
Cut 88 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 330 tbsp paste Fry for 3-4 minutes then add 55 tsp cinammon, ground, 27½ tsp cumin, ground, 27½ 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 110 tbsp fish sauce Add 110 tbsp tamarind paste Add 82½ tbsp palm sugar Add 55 tbsp peanut butter Simmer for 1.5-2 hours Add 27½ kg small potatoes, peeled, 165 tbsp peanuts, unsalted & roasted and 55 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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