Prep: 15m
Cook: 3h
Serves: - 284 +
Ingredients
106½ tbsp massaman curry paste 213 cm piece of ginger, minced 213 cloves garlic, minced 35½ tbsp galangal paste 71 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:
56⅘ kg beef, e.g. chuck 35½ tsp cinammon, ground 17¾ tsp cumin, ground 17¾ tsp coriander, ground 213 tbsp paste 35½ litre coconut milk 35½ large onion, wedged 17¾ kg small potatoes, peeled 71 tbsp fish sauce 53¼ tbsp palm sugar 71 tbsp tamarind paste 35½ tbsp peanut butter 106½ tbsp peanuts, unsalted & roasted
Cut 56⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 213 tbsp paste Fry for 3-4 minutes then add 35½ tsp cinammon, ground, 17¾ tsp cumin, ground, 17¾ 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 71 tbsp fish sauce Add 71 tbsp tamarind paste Add 53¼ tbsp palm sugar Add 35½ tbsp peanut butter Simmer for 1.5-2 hours Add 17¾ kg small potatoes, peeled, 106½ tbsp peanuts, unsalted & roasted and 35½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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