Prep: 15m
Cook: 3h
Serves: - 282 +
Ingredients
105¾ tbsp massaman curry paste 211½ cm piece of ginger, minced 211½ cloves garlic, minced 35¼ tbsp galangal paste 70½ 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:
56⅖ kg beef, e.g. chuck 35¼ tsp cinammon, ground 17⅝ tsp cumin, ground 17⅝ tsp coriander, ground 211½ tbsp paste 35¼ litre coconut milk 35¼ large onion, wedged 17⅝ kg small potatoes, peeled 70½ tbsp fish sauce 52⅞ tbsp palm sugar 70½ tbsp tamarind paste 35¼ tbsp peanut butter 105¾ tbsp peanuts, unsalted & roasted
Cut 56⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 211½ tbsp paste Fry for 3-4 minutes then add 35¼ tsp cinammon, ground, 17⅝ tsp cumin, ground, 17⅝ 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 70½ tbsp fish sauce Add 70½ tbsp tamarind paste Add 52⅞ tbsp palm sugar Add 35¼ tbsp peanut butter Simmer for 1.5-2 hours Add 17⅝ kg small potatoes, peeled, 105¾ tbsp peanuts, unsalted & roasted and 35¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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