Prep: 15m
Cook: 3h
Serves: - 271 +
Ingredients
101⅝ tbsp massaman curry paste 203¼ cm piece of ginger, minced 203¼ cloves garlic, minced 33⅞ tbsp galangal paste 67¾ 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:
54⅕ kg beef, e.g. chuck 33⅞ tsp cinammon, ground 16 15/16 tsp cumin, ground 16 15/16 tsp coriander, ground 203¼ tbsp paste 33⅞ litre coconut milk 33⅞ large onion, wedged 16 15/16 kg small potatoes, peeled 67¾ tbsp fish sauce 50 13/16 tbsp palm sugar 67¾ tbsp tamarind paste 33⅞ tbsp peanut butter 101⅝ tbsp peanuts, unsalted & roasted
Cut 54⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 203¼ tbsp paste Fry for 3-4 minutes then add 33⅞ tsp cinammon, ground, 16 15/16 tsp cumin, ground, 16 15/16 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 67¾ tbsp fish sauce Add 67¾ tbsp tamarind paste Add 50 13/16 tbsp palm sugar Add 33⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 16 15/16 kg small potatoes, peeled, 101⅝ tbsp peanuts, unsalted & roasted and 33⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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