Prep: 15m
Cook: 3h
Serves: - 246 +
Ingredients
92¼ tbsp massaman curry paste 184½ cm piece of ginger, minced 184½ cloves garlic, minced 30¾ tbsp galangal paste 61½ 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:
49⅕ kg beef, e.g. chuck 30¾ tsp cinammon, ground 15⅜ tsp cumin, ground 15⅜ tsp coriander, ground 184½ tbsp paste 30¾ litre coconut milk 30¾ large onion, wedged 15⅜ kg small potatoes, peeled 61½ tbsp fish sauce 46⅛ tbsp palm sugar 61½ tbsp tamarind paste 30¾ tbsp peanut butter 92¼ tbsp peanuts, unsalted & roasted
Cut 49⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 184½ tbsp paste Fry for 3-4 minutes then add 30¾ tsp cinammon, ground, 15⅜ tsp cumin, ground, 15⅜ 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 61½ tbsp fish sauce Add 61½ tbsp tamarind paste Add 46⅛ tbsp palm sugar Add 30¾ tbsp peanut butter Simmer for 1.5-2 hours Add 15⅜ kg small potatoes, peeled, 92¼ tbsp peanuts, unsalted & roasted and 30¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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