Prep: 15m
Cook: 3h
Serves: - 294 +
Ingredients
110¼ tbsp massaman curry paste 220½ cm piece of ginger, minced 220½ cloves garlic, minced 36¾ tbsp galangal paste 73½ 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:
58⅘ kg beef, e.g. chuck 36¾ tsp cinammon, ground 18⅜ tsp cumin, ground 18⅜ tsp coriander, ground 220½ tbsp paste 36¾ litre coconut milk 36¾ large onion, wedged 18⅜ kg small potatoes, peeled 73½ tbsp fish sauce 55⅛ tbsp palm sugar 73½ tbsp tamarind paste 36¾ tbsp peanut butter 110¼ tbsp peanuts, unsalted & roasted
Cut 58⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 220½ tbsp paste Fry for 3-4 minutes then add 36¾ tsp cinammon, ground, 18⅜ tsp cumin, ground, 18⅜ 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 73½ tbsp fish sauce Add 73½ tbsp tamarind paste Add 55⅛ tbsp palm sugar Add 36¾ tbsp peanut butter Simmer for 1.5-2 hours Add 18⅜ kg small potatoes, peeled, 110¼ tbsp peanuts, unsalted & roasted and 36¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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