Prep: 15m
Cook: 3h
Serves: - 138 +
Ingredients
51¾ tbsp massaman curry paste 103½ cm piece of ginger, minced 103½ cloves garlic, minced 17¼ tbsp galangal paste 34½ 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:
27⅗ kg beef, e.g. chuck 17¼ tsp cinammon, ground 8⅝ tsp cumin, ground 8⅝ tsp coriander, ground 103½ tbsp paste 17¼ litre coconut milk 17¼ large onion, wedged 8⅝ kg small potatoes, peeled 34½ tbsp fish sauce 25⅞ tbsp palm sugar 34½ tbsp tamarind paste 17¼ tbsp peanut butter 51¾ tbsp peanuts, unsalted & roasted
Cut 27⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 103½ tbsp paste Fry for 3-4 minutes then add 17¼ tsp cinammon, ground, 8⅝ tsp cumin, ground, 8⅝ 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 34½ tbsp fish sauce Add 34½ tbsp tamarind paste Add 25⅞ tbsp palm sugar Add 17¼ tbsp peanut butter Simmer for 1.5-2 hours Add 8⅝ kg small potatoes, peeled, 51¾ tbsp peanuts, unsalted & roasted and 17¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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