Prep: 15m
Cook: 3h
Serves: - 262 +
Ingredients
98¼ tbsp massaman curry paste 196½ cm piece of ginger, minced 196½ cloves garlic, minced 32¾ tbsp galangal paste 65½ 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:
52⅖ kg beef, e.g. chuck 32¾ tsp cinammon, ground 16⅜ tsp cumin, ground 16⅜ tsp coriander, ground 196½ tbsp paste 32¾ litre coconut milk 32¾ large onion, wedged 16⅜ kg small potatoes, peeled 65½ tbsp fish sauce 49⅛ tbsp palm sugar 65½ tbsp tamarind paste 32¾ tbsp peanut butter 98¼ tbsp peanuts, unsalted & roasted
Cut 52⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 196½ tbsp paste Fry for 3-4 minutes then add 32¾ tsp cinammon, ground, 16⅜ tsp cumin, ground, 16⅜ 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 65½ tbsp fish sauce Add 65½ tbsp tamarind paste Add 49⅛ tbsp palm sugar Add 32¾ tbsp peanut butter Simmer for 1.5-2 hours Add 16⅜ kg small potatoes, peeled, 98¼ tbsp peanuts, unsalted & roasted and 32¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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