Prep: 15m
Cook: 3h
Serves: - 500 +
Ingredients
187½ tbsp massaman curry paste 375 cm piece of ginger, minced 375 cloves garlic, minced 62½ tbsp galangal paste 125 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:
100 kg beef, e.g. chuck 62½ tsp cinammon, ground 31¼ tsp cumin, ground 31¼ tsp coriander, ground 375 tbsp paste 62½ litre coconut milk 62½ large onion, wedged 31¼ kg small potatoes, peeled 125 tbsp fish sauce 93¾ tbsp palm sugar 125 tbsp tamarind paste 62½ tbsp peanut butter 187½ tbsp peanuts, unsalted & roasted
Cut 100 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 375 tbsp paste Fry for 3-4 minutes then add 62½ tsp cinammon, ground, 31¼ tsp cumin, ground, 31¼ 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 125 tbsp fish sauce Add 125 tbsp tamarind paste Add 93¾ tbsp palm sugar Add 62½ tbsp peanut butter Simmer for 1.5-2 hours Add 31¼ kg small potatoes, peeled, 187½ tbsp peanuts, unsalted & roasted and 62½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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