Prep: 15m
Cook: 3h
Serves: - 281 +
Ingredients
105⅜ tbsp massaman curry paste 210¾ cm piece of ginger, minced 210¾ cloves garlic, minced 35⅛ tbsp galangal paste 70¼ 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:
56⅕ kg beef, e.g. chuck 35⅛ tsp cinammon, ground 17 9/16 tsp cumin, ground 17 9/16 tsp coriander, ground 210¾ tbsp paste 35⅛ litre coconut milk 35⅛ large onion, wedged 17 9/16 kg small potatoes, peeled 70¼ tbsp fish sauce 52 11/16 tbsp palm sugar 70¼ tbsp tamarind paste 35⅛ tbsp peanut butter 105⅜ tbsp peanuts, unsalted & roasted
Cut 56⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 210¾ tbsp paste Fry for 3-4 minutes then add 35⅛ tsp cinammon, ground, 17 9/16 tsp cumin, ground, 17 9/16 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 70¼ tbsp fish sauce Add 70¼ tbsp tamarind paste Add 52 11/16 tbsp palm sugar Add 35⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 17 9/16 kg small potatoes, peeled, 105⅜ tbsp peanuts, unsalted & roasted and 35⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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