Prep: 15m
Cook: 3h
Serves: - 278 +
Ingredients
104¼ tbsp massaman curry paste 208½ cm piece of ginger, minced 208½ cloves garlic, minced 34¾ tbsp galangal paste 69½ 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:
55⅗ kg beef, e.g. chuck 34¾ tsp cinammon, ground 17⅜ tsp cumin, ground 17⅜ tsp coriander, ground 208½ tbsp paste 34¾ litre coconut milk 34¾ large onion, wedged 17⅜ kg small potatoes, peeled 69½ tbsp fish sauce 52⅛ tbsp palm sugar 69½ tbsp tamarind paste 34¾ tbsp peanut butter 104¼ tbsp peanuts, unsalted & roasted
Cut 55⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 208½ tbsp paste Fry for 3-4 minutes then add 34¾ tsp cinammon, ground, 17⅜ tsp cumin, ground, 17⅜ 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 69½ tbsp fish sauce Add 69½ tbsp tamarind paste Add 52⅛ tbsp palm sugar Add 34¾ tbsp peanut butter Simmer for 1.5-2 hours Add 17⅜ kg small potatoes, peeled, 104¼ tbsp peanuts, unsalted & roasted and 34¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: