Prep: 15m
Cook: 3h
Serves: - 273 +
Ingredients
102⅜ tbsp massaman curry paste 204¾ cm piece of ginger, minced 204¾ cloves garlic, minced 34⅛ tbsp galangal paste 68¼ 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:
54⅗ kg beef, e.g. chuck 34⅛ tsp cinammon, ground 17 1/16 tsp cumin, ground 17 1/16 tsp coriander, ground 204¾ tbsp paste 34⅛ litre coconut milk 34⅛ large onion, wedged 17 1/16 kg small potatoes, peeled 68¼ tbsp fish sauce 51 3/16 tbsp palm sugar 68¼ tbsp tamarind paste 34⅛ tbsp peanut butter 102⅜ tbsp peanuts, unsalted & roasted
Cut 54⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 204¾ tbsp paste Fry for 3-4 minutes then add 34⅛ tsp cinammon, ground, 17 1/16 tsp cumin, ground, 17 1/16 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 68¼ tbsp fish sauce Add 68¼ tbsp tamarind paste Add 51 3/16 tbsp palm sugar Add 34⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 17 1/16 kg small potatoes, peeled, 102⅜ tbsp peanuts, unsalted & roasted and 34⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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