Prep: 15m
Cook: 3h
Serves: - 305 +
Ingredients
114⅜ tbsp massaman curry paste 228¾ cm piece of ginger, minced 228¾ cloves garlic, minced 38⅛ tbsp galangal paste 76¼ 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:
61 kg beef, e.g. chuck 38⅛ tsp cinammon, ground 19 1/16 tsp cumin, ground 19 1/16 tsp coriander, ground 228¾ tbsp paste 38⅛ litre coconut milk 38⅛ large onion, wedged 19 1/16 kg small potatoes, peeled 76¼ tbsp fish sauce 57 3/16 tbsp palm sugar 76¼ tbsp tamarind paste 38⅛ tbsp peanut butter 114⅜ tbsp peanuts, unsalted & roasted
Cut 61 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 228¾ tbsp paste Fry for 3-4 minutes then add 38⅛ tsp cinammon, ground, 19 1/16 tsp cumin, ground, 19 1/16 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 76¼ tbsp fish sauce Add 76¼ tbsp tamarind paste Add 57 3/16 tbsp palm sugar Add 38⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 19 1/16 kg small potatoes, peeled, 114⅜ tbsp peanuts, unsalted & roasted and 38⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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