Prep: 15m
Cook: 3h
Serves: - 293 +
Ingredients
109⅞ tbsp massaman curry paste 219¾ cm piece of ginger, minced 219¾ cloves garlic, minced 36⅝ tbsp galangal paste 73¼ 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:
58⅗ kg beef, e.g. chuck 36⅝ tsp cinammon, ground 18 5/16 tsp cumin, ground 18 5/16 tsp coriander, ground 219¾ tbsp paste 36⅝ litre coconut milk 36⅝ large onion, wedged 18 5/16 kg small potatoes, peeled 73¼ tbsp fish sauce 54 15/16 tbsp palm sugar 73¼ tbsp tamarind paste 36⅝ tbsp peanut butter 109⅞ tbsp peanuts, unsalted & roasted
Cut 58⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 219¾ tbsp paste Fry for 3-4 minutes then add 36⅝ tsp cinammon, ground, 18 5/16 tsp cumin, ground, 18 5/16 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 73¼ tbsp fish sauce Add 73¼ tbsp tamarind paste Add 54 15/16 tbsp palm sugar Add 36⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 18 5/16 kg small potatoes, peeled, 109⅞ tbsp peanuts, unsalted & roasted and 36⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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