Prep: 15m
Cook: 3h
Serves: - 289 +
Ingredients
108⅜ tbsp massaman curry paste 216¾ cm piece of ginger, minced 216¾ cloves garlic, minced 36⅛ tbsp galangal paste 72¼ 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:
57⅘ kg beef, e.g. chuck 36⅛ tsp cinammon, ground 18 1/16 tsp cumin, ground 18 1/16 tsp coriander, ground 216¾ tbsp paste 36⅛ litre coconut milk 36⅛ large onion, wedged 18 1/16 kg small potatoes, peeled 72¼ tbsp fish sauce 54 3/16 tbsp palm sugar 72¼ tbsp tamarind paste 36⅛ tbsp peanut butter 108⅜ tbsp peanuts, unsalted & roasted
Cut 57⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 216¾ tbsp paste Fry for 3-4 minutes then add 36⅛ tsp cinammon, ground, 18 1/16 tsp cumin, ground, 18 1/16 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 72¼ tbsp fish sauce Add 72¼ tbsp tamarind paste Add 54 3/16 tbsp palm sugar Add 36⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 18 1/16 kg small potatoes, peeled, 108⅜ tbsp peanuts, unsalted & roasted and 36⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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