Prep: 15m
Cook: 3h
Serves: - 90 +
Ingredients
33¾ tbsp massaman curry paste 67½ cm piece of ginger, minced 67½ cloves garlic, minced 11¼ tbsp galangal paste 22½ 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:
18 kg beef, e.g. chuck 11¼ tsp cinammon, ground 5⅝ tsp cumin, ground 5⅝ tsp coriander, ground 67½ tbsp paste 11¼ litre coconut milk 11¼ large onion, wedged 5⅝ kg small potatoes, peeled 22½ tbsp fish sauce 16⅞ tbsp palm sugar 22½ tbsp tamarind paste 11¼ tbsp peanut butter 33¾ tbsp peanuts, unsalted & roasted
Cut 18 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 67½ tbsp paste Fry for 3-4 minutes then add 11¼ tsp cinammon, ground, 5⅝ tsp cumin, ground, 5⅝ 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 22½ tbsp fish sauce Add 22½ tbsp tamarind paste Add 16⅞ tbsp palm sugar Add 11¼ tbsp peanut butter Simmer for 1.5-2 hours Add 5⅝ kg small potatoes, peeled, 33¾ tbsp peanuts, unsalted & roasted and 11¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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