Prep: 15m
Cook: 3h
Serves: - 263 +
Ingredients
98⅝ tbsp massaman curry paste 197¼ cm piece of ginger, minced 197¼ cloves garlic, minced 32⅞ tbsp galangal paste 65¾ 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:
52⅗ kg beef, e.g. chuck 32⅞ tsp cinammon, ground 16 7/16 tsp cumin, ground 16 7/16 tsp coriander, ground 197¼ tbsp paste 32⅞ litre coconut milk 32⅞ large onion, wedged 16 7/16 kg small potatoes, peeled 65¾ tbsp fish sauce 49 5/16 tbsp palm sugar 65¾ tbsp tamarind paste 32⅞ tbsp peanut butter 98⅝ tbsp peanuts, unsalted & roasted
Cut 52⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 197¼ tbsp paste Fry for 3-4 minutes then add 32⅞ tsp cinammon, ground, 16 7/16 tsp cumin, ground, 16 7/16 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 65¾ tbsp fish sauce Add 65¾ tbsp tamarind paste Add 49 5/16 tbsp palm sugar Add 32⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 16 7/16 kg small potatoes, peeled, 98⅝ tbsp peanuts, unsalted & roasted and 32⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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