Prep: 15m
Cook: 3h
Serves: - 241 +
Ingredients
90⅜ tbsp massaman curry paste 180¾ cm piece of ginger, minced 180¾ cloves garlic, minced 30⅛ tbsp galangal paste 60¼ 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:
48⅕ kg beef, e.g. chuck 30⅛ tsp cinammon, ground 15 1/16 tsp cumin, ground 15 1/16 tsp coriander, ground 180¾ tbsp paste 30⅛ litre coconut milk 30⅛ large onion, wedged 15 1/16 kg small potatoes, peeled 60¼ tbsp fish sauce 45 3/16 tbsp palm sugar 60¼ tbsp tamarind paste 30⅛ tbsp peanut butter 90⅜ tbsp peanuts, unsalted & roasted
Cut 48⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 180¾ tbsp paste Fry for 3-4 minutes then add 30⅛ tsp cinammon, ground, 15 1/16 tsp cumin, ground, 15 1/16 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 60¼ tbsp fish sauce Add 60¼ tbsp tamarind paste Add 45 3/16 tbsp palm sugar Add 30⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 15 1/16 kg small potatoes, peeled, 90⅜ tbsp peanuts, unsalted & roasted and 30⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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