Prep: 15m
Cook: 3h
Serves: - 269 +
Ingredients
100⅞ tbsp massaman curry paste 201¾ cm piece of ginger, minced 201¾ cloves garlic, minced 33⅝ tbsp galangal paste 67¼ 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:
53⅘ kg beef, e.g. chuck 33⅝ tsp cinammon, ground 16 13/16 tsp cumin, ground 16 13/16 tsp coriander, ground 201¾ tbsp paste 33⅝ litre coconut milk 33⅝ large onion, wedged 16 13/16 kg small potatoes, peeled 67¼ tbsp fish sauce 50 7/16 tbsp palm sugar 67¼ tbsp tamarind paste 33⅝ tbsp peanut butter 100⅞ tbsp peanuts, unsalted & roasted
Cut 53⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 201¾ tbsp paste Fry for 3-4 minutes then add 33⅝ tsp cinammon, ground, 16 13/16 tsp cumin, ground, 16 13/16 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 67¼ tbsp fish sauce Add 67¼ tbsp tamarind paste Add 50 7/16 tbsp palm sugar Add 33⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 16 13/16 kg small potatoes, peeled, 100⅞ tbsp peanuts, unsalted & roasted and 33⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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