Prep: 15m
Cook: 3h
Serves: - 258 +
Ingredients
96¾ tbsp massaman curry paste 193½ cm piece of ginger, minced 193½ cloves garlic, minced 32¼ tbsp galangal paste 64½ 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:
51⅗ kg beef, e.g. chuck 32¼ tsp cinammon, ground 16⅛ tsp cumin, ground 16⅛ tsp coriander, ground 193½ tbsp paste 32¼ litre coconut milk 32¼ large onion, wedged 16⅛ kg small potatoes, peeled 64½ tbsp fish sauce 48⅜ tbsp palm sugar 64½ tbsp tamarind paste 32¼ tbsp peanut butter 96¾ tbsp peanuts, unsalted & roasted
Cut 51⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 193½ tbsp paste Fry for 3-4 minutes then add 32¼ tsp cinammon, ground, 16⅛ tsp cumin, ground, 16⅛ 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 64½ tbsp fish sauce Add 64½ tbsp tamarind paste Add 48⅜ tbsp palm sugar Add 32¼ tbsp peanut butter Simmer for 1.5-2 hours Add 16⅛ kg small potatoes, peeled, 96¾ tbsp peanuts, unsalted & roasted and 32¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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