Prep: 15m
Cook: 3h
Serves: - 298 +
Ingredients
111¾ tbsp massaman curry paste 223½ cm piece of ginger, minced 223½ cloves garlic, minced 37¼ tbsp galangal paste 74½ 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:
59⅗ kg beef, e.g. chuck 37¼ tsp cinammon, ground 18⅝ tsp cumin, ground 18⅝ tsp coriander, ground 223½ tbsp paste 37¼ litre coconut milk 37¼ large onion, wedged 18⅝ kg small potatoes, peeled 74½ tbsp fish sauce 55⅞ tbsp palm sugar 74½ tbsp tamarind paste 37¼ tbsp peanut butter 111¾ tbsp peanuts, unsalted & roasted
Cut 59⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 223½ tbsp paste Fry for 3-4 minutes then add 37¼ tsp cinammon, ground, 18⅝ tsp cumin, ground, 18⅝ 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 74½ tbsp fish sauce Add 74½ tbsp tamarind paste Add 55⅞ tbsp palm sugar Add 37¼ tbsp peanut butter Simmer for 1.5-2 hours Add 18⅝ kg small potatoes, peeled, 111¾ tbsp peanuts, unsalted & roasted and 37¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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