Prep: 15m
Cook: 3h
Serves: - 448 +
Ingredients
168 tbsp massaman curry paste 336 cm piece of ginger, minced 336 cloves garlic, minced 56 tbsp galangal paste 112 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:
89⅗ kg beef, e.g. chuck 56 tsp cinammon, ground 28 tsp cumin, ground 28 tsp coriander, ground 336 tbsp paste 56 litre coconut milk 56 large onion, wedged 28 kg small potatoes, peeled 112 tbsp fish sauce 84 tbsp palm sugar 112 tbsp tamarind paste 56 tbsp peanut butter 168 tbsp peanuts, unsalted & roasted
Cut 89⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 336 tbsp paste Fry for 3-4 minutes then add 56 tsp cinammon, ground, 28 tsp cumin, ground, 28 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 112 tbsp fish sauce Add 112 tbsp tamarind paste Add 84 tbsp palm sugar Add 56 tbsp peanut butter Simmer for 1.5-2 hours Add 28 kg small potatoes, peeled, 168 tbsp peanuts, unsalted & roasted and 56 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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