Prep: 15m
Cook: 3h
Serves: - 648 +
Ingredients
243 tbsp massaman curry paste 486 cm piece of ginger, minced 486 cloves garlic, minced 81 tbsp galangal paste 162 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:
129⅗ kg beef, e.g. chuck 81 tsp cinammon, ground 40½ tsp cumin, ground 40½ tsp coriander, ground 486 tbsp paste 81 litre coconut milk 81 large onion, wedged 40½ kg small potatoes, peeled 162 tbsp fish sauce 121½ tbsp palm sugar 162 tbsp tamarind paste 81 tbsp peanut butter 243 tbsp peanuts, unsalted & roasted
Cut 129⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 486 tbsp paste Fry for 3-4 minutes then add 81 tsp cinammon, ground, 40½ tsp cumin, ground, 40½ 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 162 tbsp fish sauce Add 162 tbsp tamarind paste Add 121½ tbsp palm sugar Add 81 tbsp peanut butter Simmer for 1.5-2 hours Add 40½ kg small potatoes, peeled, 243 tbsp peanuts, unsalted & roasted and 81 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: