Prep: 15m
Cook: 3h
Serves: - 303 +
Ingredients
113⅝ tbsp massaman curry paste 227¼ cm piece of ginger, minced 227¼ cloves garlic, minced 37⅞ tbsp galangal paste 75¾ 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:
60⅗ kg beef, e.g. chuck 37⅞ tsp cinammon, ground 18 15/16 tsp cumin, ground 18 15/16 tsp coriander, ground 227¼ tbsp paste 37⅞ litre coconut milk 37⅞ large onion, wedged 18 15/16 kg small potatoes, peeled 75¾ tbsp fish sauce 56 13/16 tbsp palm sugar 75¾ tbsp tamarind paste 37⅞ tbsp peanut butter 113⅝ tbsp peanuts, unsalted & roasted
Cut 60⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 227¼ tbsp paste Fry for 3-4 minutes then add 37⅞ tsp cinammon, ground, 18 15/16 tsp cumin, ground, 18 15/16 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 75¾ tbsp fish sauce Add 75¾ tbsp tamarind paste Add 56 13/16 tbsp palm sugar Add 37⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 18 15/16 kg small potatoes, peeled, 113⅝ tbsp peanuts, unsalted & roasted and 37⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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