Prep: 15m
Cook: 3h
Serves: - 249 +
Ingredients
93⅜ tbsp massaman curry paste 186¾ cm piece of ginger, minced 186¾ cloves garlic, minced 31⅛ tbsp galangal paste 62¼ 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:
49⅘ kg beef, e.g. chuck 31⅛ tsp cinammon, ground 15 9/16 tsp cumin, ground 15 9/16 tsp coriander, ground 186¾ tbsp paste 31⅛ litre coconut milk 31⅛ large onion, wedged 15 9/16 kg small potatoes, peeled 62¼ tbsp fish sauce 46 11/16 tbsp palm sugar 62¼ tbsp tamarind paste 31⅛ tbsp peanut butter 93⅜ tbsp peanuts, unsalted & roasted
Cut 49⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 186¾ tbsp paste Fry for 3-4 minutes then add 31⅛ tsp cinammon, ground, 15 9/16 tsp cumin, ground, 15 9/16 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 62¼ tbsp fish sauce Add 62¼ tbsp tamarind paste Add 46 11/16 tbsp palm sugar Add 31⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 15 9/16 kg small potatoes, peeled, 93⅜ tbsp peanuts, unsalted & roasted and 31⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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