Prep: 15m
Cook: 3h
Serves: - 472 +
Ingredients
177 tbsp massaman curry paste 354 cm piece of ginger, minced 354 cloves garlic, minced 59 tbsp galangal paste 118 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:
94⅖ kg beef, e.g. chuck 59 tsp cinammon, ground 29½ tsp cumin, ground 29½ tsp coriander, ground 354 tbsp paste 59 litre coconut milk 59 large onion, wedged 29½ kg small potatoes, peeled 118 tbsp fish sauce 88½ tbsp palm sugar 118 tbsp tamarind paste 59 tbsp peanut butter 177 tbsp peanuts, unsalted & roasted
Cut 94⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 354 tbsp paste Fry for 3-4 minutes then add 59 tsp cinammon, ground, 29½ tsp cumin, ground, 29½ 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 118 tbsp fish sauce Add 118 tbsp tamarind paste Add 88½ tbsp palm sugar Add 59 tbsp peanut butter Simmer for 1.5-2 hours Add 29½ kg small potatoes, peeled, 177 tbsp peanuts, unsalted & roasted and 59 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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