Prep: 15m
Cook: 3h
Serves: - 238 +
Ingredients
89¼ tbsp massaman curry paste 178½ cm piece of ginger, minced 178½ cloves garlic, minced 29¾ tbsp galangal paste 59½ 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:
47⅗ kg beef, e.g. chuck 29¾ tsp cinammon, ground 14⅞ tsp cumin, ground 14⅞ tsp coriander, ground 178½ tbsp paste 29¾ litre coconut milk 29¾ large onion, wedged 14⅞ kg small potatoes, peeled 59½ tbsp fish sauce 44⅝ tbsp palm sugar 59½ tbsp tamarind paste 29¾ tbsp peanut butter 89¼ tbsp peanuts, unsalted & roasted
Cut 47⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 178½ tbsp paste Fry for 3-4 minutes then add 29¾ tsp cinammon, ground, 14⅞ tsp cumin, ground, 14⅞ 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 59½ tbsp fish sauce Add 59½ tbsp tamarind paste Add 44⅝ tbsp palm sugar Add 29¾ tbsp peanut butter Simmer for 1.5-2 hours Add 14⅞ kg small potatoes, peeled, 89¼ tbsp peanuts, unsalted & roasted and 29¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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