Prep: 15m
Cook: 3h
Serves: - 50 +
Ingredients
18¾ tbsp massaman curry paste 37½ cm piece of ginger, minced 37½ cloves garlic, minced 6¼ tbsp galangal paste 12½ 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:
10 kg beef, e.g. chuck 6¼ tsp cinammon, ground 3⅛ tsp cumin, ground 3⅛ tsp coriander, ground 37½ tbsp paste 6¼ litre coconut milk 6¼ large onion, wedged 3⅛ kg small potatoes, peeled 12½ tbsp fish sauce 9⅜ tbsp palm sugar 12½ tbsp tamarind paste 6¼ tbsp peanut butter 18¾ tbsp peanuts, unsalted & roasted
Cut 10 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 37½ tbsp paste Fry for 3-4 minutes then add 6¼ tsp cinammon, ground, 3⅛ tsp cumin, ground, 3⅛ 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 12½ tbsp fish sauce Add 12½ tbsp tamarind paste Add 9⅜ tbsp palm sugar Add 6¼ tbsp peanut butter Simmer for 1.5-2 hours Add 3⅛ kg small potatoes, peeled, 18¾ tbsp peanuts, unsalted & roasted and 6¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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