Prep: 15m
Cook: 3h
Serves: - 76 +
Ingredients
28½ tbsp massaman curry paste 57 cm piece of ginger, minced 57 cloves garlic, minced 9½ tbsp galangal paste 19 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:
15⅕ kg beef, e.g. chuck 9½ tsp cinammon, ground 4¾ tsp cumin, ground 4¾ tsp coriander, ground 57 tbsp paste 9½ litre coconut milk 9½ large onion, wedged 4¾ kg small potatoes, peeled 19 tbsp fish sauce 14¼ tbsp palm sugar 19 tbsp tamarind paste 9½ tbsp peanut butter 28½ tbsp peanuts, unsalted & roasted
Cut 15⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 57 tbsp paste Fry for 3-4 minutes then add 9½ tsp cinammon, ground, 4¾ tsp cumin, ground, 4¾ 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 19 tbsp fish sauce Add 19 tbsp tamarind paste Add 14¼ tbsp palm sugar Add 9½ tbsp peanut butter Simmer for 1.5-2 hours Add 4¾ kg small potatoes, peeled, 28½ tbsp peanuts, unsalted & roasted and 9½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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