Prep: 15m
Cook: 3h
Serves: - 283 +
Ingredients
106⅛ tbsp massaman curry paste 212¼ cm piece of ginger, minced 212¼ cloves garlic, minced 35⅜ tbsp galangal paste 70¾ 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:
56⅗ kg beef, e.g. chuck 35⅜ tsp cinammon, ground 17 11/16 tsp cumin, ground 17 11/16 tsp coriander, ground 212¼ tbsp paste 35⅜ litre coconut milk 35⅜ large onion, wedged 17 11/16 kg small potatoes, peeled 70¾ tbsp fish sauce 53 1/16 tbsp palm sugar 70¾ tbsp tamarind paste 35⅜ tbsp peanut butter 106⅛ tbsp peanuts, unsalted & roasted
Cut 56⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 212¼ tbsp paste Fry for 3-4 minutes then add 35⅜ tsp cinammon, ground, 17 11/16 tsp cumin, ground, 17 11/16 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 70¾ tbsp fish sauce Add 70¾ tbsp tamarind paste Add 53 1/16 tbsp palm sugar Add 35⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 17 11/16 kg small potatoes, peeled, 106⅛ tbsp peanuts, unsalted & roasted and 35⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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