Prep: 15m
Cook: 3h
Serves: - 268 +
Ingredients
100½ tbsp massaman curry paste 201 cm piece of ginger, minced 201 cloves garlic, minced 33½ tbsp galangal paste 67 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:
53⅗ kg beef, e.g. chuck 33½ tsp cinammon, ground 16¾ tsp cumin, ground 16¾ tsp coriander, ground 201 tbsp paste 33½ litre coconut milk 33½ large onion, wedged 16¾ kg small potatoes, peeled 67 tbsp fish sauce 50¼ tbsp palm sugar 67 tbsp tamarind paste 33½ tbsp peanut butter 100½ tbsp peanuts, unsalted & roasted
Cut 53⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 201 tbsp paste Fry for 3-4 minutes then add 33½ tsp cinammon, ground, 16¾ tsp cumin, ground, 16¾ 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 67 tbsp fish sauce Add 67 tbsp tamarind paste Add 50¼ tbsp palm sugar Add 33½ tbsp peanut butter Simmer for 1.5-2 hours Add 16¾ kg small potatoes, peeled, 100½ tbsp peanuts, unsalted & roasted and 33½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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