Prep: 15m
Cook: 3h
Serves: - 253 +
Ingredients
94⅞ tbsp massaman curry paste 189¾ cm piece of ginger, minced 189¾ cloves garlic, minced 31⅝ tbsp galangal paste 63¼ 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:
50⅗ kg beef, e.g. chuck 31⅝ tsp cinammon, ground 15 13/16 tsp cumin, ground 15 13/16 tsp coriander, ground 189¾ tbsp paste 31⅝ litre coconut milk 31⅝ large onion, wedged 15 13/16 kg small potatoes, peeled 63¼ tbsp fish sauce 47 7/16 tbsp palm sugar 63¼ tbsp tamarind paste 31⅝ tbsp peanut butter 94⅞ tbsp peanuts, unsalted & roasted
Cut 50⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 189¾ tbsp paste Fry for 3-4 minutes then add 31⅝ tsp cinammon, ground, 15 13/16 tsp cumin, ground, 15 13/16 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 63¼ tbsp fish sauce Add 63¼ tbsp tamarind paste Add 47 7/16 tbsp palm sugar Add 31⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 15 13/16 kg small potatoes, peeled, 94⅞ tbsp peanuts, unsalted & roasted and 31⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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