Prep: 15m
Cook: 3h
Serves: - 460 +
Ingredients
172½ tbsp massaman curry paste 345 cm piece of ginger, minced 345 cloves garlic, minced 57½ tbsp galangal paste 115 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:
92 kg beef, e.g. chuck 57½ tsp cinammon, ground 28¾ tsp cumin, ground 28¾ tsp coriander, ground 345 tbsp paste 57½ litre coconut milk 57½ large onion, wedged 28¾ kg small potatoes, peeled 115 tbsp fish sauce 86¼ tbsp palm sugar 115 tbsp tamarind paste 57½ tbsp peanut butter 172½ tbsp peanuts, unsalted & roasted
Cut 92 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 345 tbsp paste Fry for 3-4 minutes then add 57½ tsp cinammon, ground, 28¾ tsp cumin, ground, 28¾ 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 115 tbsp fish sauce Add 115 tbsp tamarind paste Add 86¼ tbsp palm sugar Add 57½ tbsp peanut butter Simmer for 1.5-2 hours Add 28¾ kg small potatoes, peeled, 172½ tbsp peanuts, unsalted & roasted and 57½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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