Prep: 15m
Cook: 3h
Serves: - 277 +
Ingredients
103⅞ tbsp massaman curry paste 207¾ cm piece of ginger, minced 207¾ cloves garlic, minced 34⅝ tbsp galangal paste 69¼ 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:
55⅖ kg beef, e.g. chuck 34⅝ tsp cinammon, ground 17 5/16 tsp cumin, ground 17 5/16 tsp coriander, ground 207¾ tbsp paste 34⅝ litre coconut milk 34⅝ large onion, wedged 17 5/16 kg small potatoes, peeled 69¼ tbsp fish sauce 51 15/16 tbsp palm sugar 69¼ tbsp tamarind paste 34⅝ tbsp peanut butter 103⅞ tbsp peanuts, unsalted & roasted
Cut 55⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 207¾ tbsp paste Fry for 3-4 minutes then add 34⅝ tsp cinammon, ground, 17 5/16 tsp cumin, ground, 17 5/16 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 69¼ tbsp fish sauce Add 69¼ tbsp tamarind paste Add 51 15/16 tbsp palm sugar Add 34⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 17 5/16 kg small potatoes, peeled, 103⅞ tbsp peanuts, unsalted & roasted and 34⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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