Prep: 15m
Cook: 3h
Serves: - 292 +
Ingredients
109½ tbsp massaman curry paste 219 cm piece of ginger, minced 219 cloves garlic, minced 36½ tbsp galangal paste 73 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:
58⅖ kg beef, e.g. chuck 36½ tsp cinammon, ground 18¼ tsp cumin, ground 18¼ tsp coriander, ground 219 tbsp paste 36½ litre coconut milk 36½ large onion, wedged 18¼ kg small potatoes, peeled 73 tbsp fish sauce 54¾ tbsp palm sugar 73 tbsp tamarind paste 36½ tbsp peanut butter 109½ tbsp peanuts, unsalted & roasted
Cut 58⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 219 tbsp paste Fry for 3-4 minutes then add 36½ tsp cinammon, ground, 18¼ tsp cumin, ground, 18¼ 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 73 tbsp fish sauce Add 73 tbsp tamarind paste Add 54¾ tbsp palm sugar Add 36½ tbsp peanut butter Simmer for 1.5-2 hours Add 18¼ kg small potatoes, peeled, 109½ tbsp peanuts, unsalted & roasted and 36½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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