Prep: 15m
Cook: 3h
Serves: - 251 +
Ingredients
94⅛ tbsp massaman curry paste 188¼ cm piece of ginger, minced 188¼ cloves garlic, minced 31⅜ tbsp galangal paste 62¾ 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:
50⅕ kg beef, e.g. chuck 31⅜ tsp cinammon, ground 15 11/16 tsp cumin, ground 15 11/16 tsp coriander, ground 188¼ tbsp paste 31⅜ litre coconut milk 31⅜ large onion, wedged 15 11/16 kg small potatoes, peeled 62¾ tbsp fish sauce 47 1/16 tbsp palm sugar 62¾ tbsp tamarind paste 31⅜ tbsp peanut butter 94⅛ tbsp peanuts, unsalted & roasted
Cut 50⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 188¼ tbsp paste Fry for 3-4 minutes then add 31⅜ tsp cinammon, ground, 15 11/16 tsp cumin, ground, 15 11/16 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 62¾ tbsp fish sauce Add 62¾ tbsp tamarind paste Add 47 1/16 tbsp palm sugar Add 31⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 15 11/16 kg small potatoes, peeled, 94⅛ tbsp peanuts, unsalted & roasted and 31⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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