Prep: 15m
Cook: 3h
Serves: - 286 +
Ingredients
107¼ tbsp massaman curry paste 214½ cm piece of ginger, minced 214½ cloves garlic, minced 35¾ tbsp galangal paste 71½ 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:
57⅕ kg beef, e.g. chuck 35¾ tsp cinammon, ground 17⅞ tsp cumin, ground 17⅞ tsp coriander, ground 214½ tbsp paste 35¾ litre coconut milk 35¾ large onion, wedged 17⅞ kg small potatoes, peeled 71½ tbsp fish sauce 53⅝ tbsp palm sugar 71½ tbsp tamarind paste 35¾ tbsp peanut butter 107¼ tbsp peanuts, unsalted & roasted
Cut 57⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 214½ tbsp paste Fry for 3-4 minutes then add 35¾ tsp cinammon, ground, 17⅞ tsp cumin, ground, 17⅞ 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 71½ tbsp fish sauce Add 71½ tbsp tamarind paste Add 53⅝ tbsp palm sugar Add 35¾ tbsp peanut butter Simmer for 1.5-2 hours Add 17⅞ kg small potatoes, peeled, 107¼ tbsp peanuts, unsalted & roasted and 35¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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