Prep: 15m
Cook: 3h
Serves: - 291 +
Ingredients
109⅛ tbsp massaman curry paste 218¼ cm piece of ginger, minced 218¼ cloves garlic, minced 36⅜ tbsp galangal paste 72¾ 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:
58⅕ kg beef, e.g. chuck 36⅜ tsp cinammon, ground 18 3/16 tsp cumin, ground 18 3/16 tsp coriander, ground 218¼ tbsp paste 36⅜ litre coconut milk 36⅜ large onion, wedged 18 3/16 kg small potatoes, peeled 72¾ tbsp fish sauce 54 9/16 tbsp palm sugar 72¾ tbsp tamarind paste 36⅜ tbsp peanut butter 109⅛ tbsp peanuts, unsalted & roasted
Cut 58⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 218¼ tbsp paste Fry for 3-4 minutes then add 36⅜ tsp cinammon, ground, 18 3/16 tsp cumin, ground, 18 3/16 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 72¾ tbsp fish sauce Add 72¾ tbsp tamarind paste Add 54 9/16 tbsp palm sugar Add 36⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 18 3/16 kg small potatoes, peeled, 109⅛ tbsp peanuts, unsalted & roasted and 36⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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