Prep: 15m
Cook: 3h
Serves: - 464 +
Ingredients
174 tbsp massaman curry paste 348 cm piece of ginger, minced 348 cloves garlic, minced 58 tbsp galangal paste 116 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:
92⅘ kg beef, e.g. chuck 58 tsp cinammon, ground 29 tsp cumin, ground 29 tsp coriander, ground 348 tbsp paste 58 litre coconut milk 58 large onion, wedged 29 kg small potatoes, peeled 116 tbsp fish sauce 87 tbsp palm sugar 116 tbsp tamarind paste 58 tbsp peanut butter 174 tbsp peanuts, unsalted & roasted
Cut 92⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 348 tbsp paste Fry for 3-4 minutes then add 58 tsp cinammon, ground, 29 tsp cumin, ground, 29 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 116 tbsp fish sauce Add 116 tbsp tamarind paste Add 87 tbsp palm sugar Add 58 tbsp peanut butter Simmer for 1.5-2 hours Add 29 kg small potatoes, peeled, 174 tbsp peanuts, unsalted & roasted and 58 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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