Prep: 15m
Cook: 3h
Serves: - 257 +
Ingredients
96⅜ tbsp massaman curry paste 192¾ cm piece of ginger, minced 192¾ cloves garlic, minced 32⅛ tbsp galangal paste 64¼ 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:
51⅖ kg beef, e.g. chuck 32⅛ tsp cinammon, ground 16 1/16 tsp cumin, ground 16 1/16 tsp coriander, ground 192¾ tbsp paste 32⅛ litre coconut milk 32⅛ large onion, wedged 16 1/16 kg small potatoes, peeled 64¼ tbsp fish sauce 48 3/16 tbsp palm sugar 64¼ tbsp tamarind paste 32⅛ tbsp peanut butter 96⅜ tbsp peanuts, unsalted & roasted
Cut 51⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 192¾ tbsp paste Fry for 3-4 minutes then add 32⅛ tsp cinammon, ground, 16 1/16 tsp cumin, ground, 16 1/16 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 64¼ tbsp fish sauce Add 64¼ tbsp tamarind paste Add 48 3/16 tbsp palm sugar Add 32⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 16 1/16 kg small potatoes, peeled, 96⅜ tbsp peanuts, unsalted & roasted and 32⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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