Prep: 15m
Cook: 3h
Serves: - 456 +
Ingredients
171 tbsp massaman curry paste 342 cm piece of ginger, minced 342 cloves garlic, minced 57 tbsp galangal paste 114 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:
91⅕ kg beef, e.g. chuck 57 tsp cinammon, ground 28½ tsp cumin, ground 28½ tsp coriander, ground 342 tbsp paste 57 litre coconut milk 57 large onion, wedged 28½ kg small potatoes, peeled 114 tbsp fish sauce 85½ tbsp palm sugar 114 tbsp tamarind paste 57 tbsp peanut butter 171 tbsp peanuts, unsalted & roasted
Cut 91⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 342 tbsp paste Fry for 3-4 minutes then add 57 tsp cinammon, ground, 28½ tsp cumin, ground, 28½ 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 114 tbsp fish sauce Add 114 tbsp tamarind paste Add 85½ tbsp palm sugar Add 57 tbsp peanut butter Simmer for 1.5-2 hours Add 28½ kg small potatoes, peeled, 171 tbsp peanuts, unsalted & roasted and 57 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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