Prep: 15m
Cook: 3h
Serves: - 234 +
Ingredients
87¾ tbsp massaman curry paste 175½ cm piece of ginger, minced 175½ cloves garlic, minced 29¼ tbsp galangal paste 58½ 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:
46⅘ kg beef, e.g. chuck 29¼ tsp cinammon, ground 14⅝ tsp cumin, ground 14⅝ tsp coriander, ground 175½ tbsp paste 29¼ litre coconut milk 29¼ large onion, wedged 14⅝ kg small potatoes, peeled 58½ tbsp fish sauce 43⅞ tbsp palm sugar 58½ tbsp tamarind paste 29¼ tbsp peanut butter 87¾ tbsp peanuts, unsalted & roasted
Cut 46⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 175½ tbsp paste Fry for 3-4 minutes then add 29¼ tsp cinammon, ground, 14⅝ tsp cumin, ground, 14⅝ 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 58½ tbsp fish sauce Add 58½ tbsp tamarind paste Add 43⅞ tbsp palm sugar Add 29¼ tbsp peanut butter Simmer for 1.5-2 hours Add 14⅝ kg small potatoes, peeled, 87¾ tbsp peanuts, unsalted & roasted and 29¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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