Prep: 15m
Cook: 3h
Serves: - 504 +
Ingredients
189 tbsp massaman curry paste 378 cm piece of ginger, minced 378 cloves garlic, minced 63 tbsp galangal paste 126 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:
100⅘ kg beef, e.g. chuck 63 tsp cinammon, ground 31½ tsp cumin, ground 31½ tsp coriander, ground 378 tbsp paste 63 litre coconut milk 63 large onion, wedged 31½ kg small potatoes, peeled 126 tbsp fish sauce 94½ tbsp palm sugar 126 tbsp tamarind paste 63 tbsp peanut butter 189 tbsp peanuts, unsalted & roasted
Cut 100⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 378 tbsp paste Fry for 3-4 minutes then add 63 tsp cinammon, ground, 31½ tsp cumin, ground, 31½ 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 126 tbsp fish sauce Add 126 tbsp tamarind paste Add 94½ tbsp palm sugar Add 63 tbsp peanut butter Simmer for 1.5-2 hours Add 31½ kg small potatoes, peeled, 189 tbsp peanuts, unsalted & roasted and 63 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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