Prep: 15m
Cook: 3h
Serves: - 237 +
Ingredients
88⅞ tbsp massaman curry paste 177¾ cm piece of ginger, minced 177¾ cloves garlic, minced 29⅝ tbsp galangal paste 59¼ 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:
47⅖ kg beef, e.g. chuck 29⅝ tsp cinammon, ground 14 13/16 tsp cumin, ground 14 13/16 tsp coriander, ground 177¾ tbsp paste 29⅝ litre coconut milk 29⅝ large onion, wedged 14 13/16 kg small potatoes, peeled 59¼ tbsp fish sauce 44 7/16 tbsp palm sugar 59¼ tbsp tamarind paste 29⅝ tbsp peanut butter 88⅞ tbsp peanuts, unsalted & roasted
Cut 47⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 177¾ tbsp paste Fry for 3-4 minutes then add 29⅝ tsp cinammon, ground, 14 13/16 tsp cumin, ground, 14 13/16 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 59¼ tbsp fish sauce Add 59¼ tbsp tamarind paste Add 44 7/16 tbsp palm sugar Add 29⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 14 13/16 kg small potatoes, peeled, 88⅞ tbsp peanuts, unsalted & roasted and 29⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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