Prep: 15m
Cook: 3h
Serves: - 301 +
Ingredients
112⅞ tbsp massaman curry paste 225¾ cm piece of ginger, minced 225¾ cloves garlic, minced 37⅝ tbsp galangal paste 75¼ 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:
60⅕ kg beef, e.g. chuck 37⅝ tsp cinammon, ground 18 13/16 tsp cumin, ground 18 13/16 tsp coriander, ground 225¾ tbsp paste 37⅝ litre coconut milk 37⅝ large onion, wedged 18 13/16 kg small potatoes, peeled 75¼ tbsp fish sauce 56 7/16 tbsp palm sugar 75¼ tbsp tamarind paste 37⅝ tbsp peanut butter 112⅞ tbsp peanuts, unsalted & roasted
Cut 60⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 225¾ tbsp paste Fry for 3-4 minutes then add 37⅝ tsp cinammon, ground, 18 13/16 tsp cumin, ground, 18 13/16 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 75¼ tbsp fish sauce Add 75¼ tbsp tamarind paste Add 56 7/16 tbsp palm sugar Add 37⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 18 13/16 kg small potatoes, peeled, 112⅞ tbsp peanuts, unsalted & roasted and 37⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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