Prep: 15m
Cook: 3h
Serves: - 496 +
Ingredients
186 tbsp massaman curry paste 372 cm piece of ginger, minced 372 cloves garlic, minced 62 tbsp galangal paste 124 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:
99⅕ kg beef, e.g. chuck 62 tsp cinammon, ground 31 tsp cumin, ground 31 tsp coriander, ground 372 tbsp paste 62 litre coconut milk 62 large onion, wedged 31 kg small potatoes, peeled 124 tbsp fish sauce 93 tbsp palm sugar 124 tbsp tamarind paste 62 tbsp peanut butter 186 tbsp peanuts, unsalted & roasted
Cut 99⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 372 tbsp paste Fry for 3-4 minutes then add 62 tsp cinammon, ground, 31 tsp cumin, ground, 31 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 124 tbsp fish sauce Add 124 tbsp tamarind paste Add 93 tbsp palm sugar Add 62 tbsp peanut butter Simmer for 1.5-2 hours Add 31 kg small potatoes, peeled, 186 tbsp peanuts, unsalted & roasted and 62 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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