Prep: 15m
Cook: 3h
Serves: - 261 +
Ingredients
97⅞ tbsp massaman curry paste 195¾ cm piece of ginger, minced 195¾ cloves garlic, minced 32⅝ tbsp galangal paste 65¼ 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:
52⅕ kg beef, e.g. chuck 32⅝ tsp cinammon, ground 16 5/16 tsp cumin, ground 16 5/16 tsp coriander, ground 195¾ tbsp paste 32⅝ litre coconut milk 32⅝ large onion, wedged 16 5/16 kg small potatoes, peeled 65¼ tbsp fish sauce 48 15/16 tbsp palm sugar 65¼ tbsp tamarind paste 32⅝ tbsp peanut butter 97⅞ tbsp peanuts, unsalted & roasted
Cut 52⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 195¾ tbsp paste Fry for 3-4 minutes then add 32⅝ tsp cinammon, ground, 16 5/16 tsp cumin, ground, 16 5/16 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 65¼ tbsp fish sauce Add 65¼ tbsp tamarind paste Add 48 15/16 tbsp palm sugar Add 32⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 16 5/16 kg small potatoes, peeled, 97⅞ tbsp peanuts, unsalted & roasted and 32⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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