Prep: 15m
Cook: 3h
Serves: - 297 +
Ingredients
111⅜ tbsp massaman curry paste 222¾ cm piece of ginger, minced 222¾ cloves garlic, minced 37⅛ tbsp galangal paste 74¼ 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:
59⅖ kg beef, e.g. chuck 37⅛ tsp cinammon, ground 18 9/16 tsp cumin, ground 18 9/16 tsp coriander, ground 222¾ tbsp paste 37⅛ litre coconut milk 37⅛ large onion, wedged 18 9/16 kg small potatoes, peeled 74¼ tbsp fish sauce 55 11/16 tbsp palm sugar 74¼ tbsp tamarind paste 37⅛ tbsp peanut butter 111⅜ tbsp peanuts, unsalted & roasted
Cut 59⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 222¾ tbsp paste Fry for 3-4 minutes then add 37⅛ tsp cinammon, ground, 18 9/16 tsp cumin, ground, 18 9/16 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 74¼ tbsp fish sauce Add 74¼ tbsp tamarind paste Add 55 11/16 tbsp palm sugar Add 37⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 18 9/16 kg small potatoes, peeled, 111⅜ tbsp peanuts, unsalted & roasted and 37⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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