Prep: 15m
Cook: 3h
Serves: - 576 +
Ingredients
216 tbsp massaman curry paste 432 cm piece of ginger, minced 432 cloves garlic, minced 72 tbsp galangal paste 144 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:
115⅕ kg beef, e.g. chuck 72 tsp cinammon, ground 36 tsp cumin, ground 36 tsp coriander, ground 432 tbsp paste 72 litre coconut milk 72 large onion, wedged 36 kg small potatoes, peeled 144 tbsp fish sauce 108 tbsp palm sugar 144 tbsp tamarind paste 72 tbsp peanut butter 216 tbsp peanuts, unsalted & roasted
Cut 115⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 432 tbsp paste Fry for 3-4 minutes then add 72 tsp cinammon, ground, 36 tsp cumin, ground, 36 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 144 tbsp fish sauce Add 144 tbsp tamarind paste Add 108 tbsp palm sugar Add 72 tbsp peanut butter Simmer for 1.5-2 hours Add 36 kg small potatoes, peeled, 216 tbsp peanuts, unsalted & roasted and 72 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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