Prep: 15m
Cook: 3h
Serves: - 287 +
Ingredients
107⅝ tbsp massaman curry paste 215¼ cm piece of ginger, minced 215¼ cloves garlic, minced 35⅞ tbsp galangal paste 71¾ 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:
57⅖ kg beef, e.g. chuck 35⅞ tsp cinammon, ground 17 15/16 tsp cumin, ground 17 15/16 tsp coriander, ground 215¼ tbsp paste 35⅞ litre coconut milk 35⅞ large onion, wedged 17 15/16 kg small potatoes, peeled 71¾ tbsp fish sauce 53 13/16 tbsp palm sugar 71¾ tbsp tamarind paste 35⅞ tbsp peanut butter 107⅝ tbsp peanuts, unsalted & roasted
Cut 57⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 215¼ tbsp paste Fry for 3-4 minutes then add 35⅞ tsp cinammon, ground, 17 15/16 tsp cumin, ground, 17 15/16 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 71¾ tbsp fish sauce Add 71¾ tbsp tamarind paste Add 53 13/16 tbsp palm sugar Add 35⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 17 15/16 kg small potatoes, peeled, 107⅝ tbsp peanuts, unsalted & roasted and 35⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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