Prep: 15m
Cook: 3h
Serves: - 242 +
Ingredients
90¾ tbsp massaman curry paste 181½ cm piece of ginger, minced 181½ cloves garlic, minced 30¼ tbsp galangal paste 60½ 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:
48⅖ kg beef, e.g. chuck 30¼ tsp cinammon, ground 15⅛ tsp cumin, ground 15⅛ tsp coriander, ground 181½ tbsp paste 30¼ litre coconut milk 30¼ large onion, wedged 15⅛ kg small potatoes, peeled 60½ tbsp fish sauce 45⅜ tbsp palm sugar 60½ tbsp tamarind paste 30¼ tbsp peanut butter 90¾ tbsp peanuts, unsalted & roasted
Cut 48⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 181½ tbsp paste Fry for 3-4 minutes then add 30¼ tsp cinammon, ground, 15⅛ tsp cumin, ground, 15⅛ 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 60½ tbsp fish sauce Add 60½ tbsp tamarind paste Add 45⅜ tbsp palm sugar Add 30¼ tbsp peanut butter Simmer for 1.5-2 hours Add 15⅛ kg small potatoes, peeled, 90¾ tbsp peanuts, unsalted & roasted and 30¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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