Prep: 15m
Cook: 3h
Serves: - 450 +
Ingredients
168¾ tbsp massaman curry paste 337½ cm piece of ginger, minced 337½ cloves garlic, minced 56¼ tbsp galangal paste 112½ 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:
90 kg beef, e.g. chuck 56¼ tsp cinammon, ground 28⅛ tsp cumin, ground 28⅛ tsp coriander, ground 337½ tbsp paste 56¼ litre coconut milk 56¼ large onion, wedged 28⅛ kg small potatoes, peeled 112½ tbsp fish sauce 84⅜ tbsp palm sugar 112½ tbsp tamarind paste 56¼ tbsp peanut butter 168¾ tbsp peanuts, unsalted & roasted
Cut 90 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 337½ tbsp paste Fry for 3-4 minutes then add 56¼ tsp cinammon, ground, 28⅛ tsp cumin, ground, 28⅛ 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 112½ tbsp fish sauce Add 112½ tbsp tamarind paste Add 84⅜ tbsp palm sugar Add 56¼ tbsp peanut butter Simmer for 1.5-2 hours Add 28⅛ kg small potatoes, peeled, 168¾ tbsp peanuts, unsalted & roasted and 56¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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