Prep: 15m
Cook: 3h
Serves: - 239 +
Ingredients
89⅝ tbsp massaman curry paste 179¼ cm piece of ginger, minced 179¼ cloves garlic, minced 29⅞ tbsp galangal paste 59¾ 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:
47⅘ kg beef, e.g. chuck 29⅞ tsp cinammon, ground 14 15/16 tsp cumin, ground 14 15/16 tsp coriander, ground 179¼ tbsp paste 29⅞ litre coconut milk 29⅞ large onion, wedged 14 15/16 kg small potatoes, peeled 59¾ tbsp fish sauce 44 13/16 tbsp palm sugar 59¾ tbsp tamarind paste 29⅞ tbsp peanut butter 89⅝ tbsp peanuts, unsalted & roasted
Cut 47⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 179¼ tbsp paste Fry for 3-4 minutes then add 29⅞ tsp cinammon, ground, 14 15/16 tsp cumin, ground, 14 15/16 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 59¾ tbsp fish sauce Add 59¾ tbsp tamarind paste Add 44 13/16 tbsp palm sugar Add 29⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 14 15/16 kg small potatoes, peeled, 89⅝ tbsp peanuts, unsalted & roasted and 29⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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