Prep: 15m
Cook: 3h
Serves: - 306 +
Ingredients
114¾ tbsp massaman curry paste 229½ cm piece of ginger, minced 229½ cloves garlic, minced 38¼ tbsp galangal paste 76½ 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:
61⅕ kg beef, e.g. chuck 38¼ tsp cinammon, ground 19⅛ tsp cumin, ground 19⅛ tsp coriander, ground 229½ tbsp paste 38¼ litre coconut milk 38¼ large onion, wedged 19⅛ kg small potatoes, peeled 76½ tbsp fish sauce 57⅜ tbsp palm sugar 76½ tbsp tamarind paste 38¼ tbsp peanut butter 114¾ tbsp peanuts, unsalted & roasted
Cut 61⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 229½ tbsp paste Fry for 3-4 minutes then add 38¼ tsp cinammon, ground, 19⅛ tsp cumin, ground, 19⅛ 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 76½ tbsp fish sauce Add 76½ tbsp tamarind paste Add 57⅜ tbsp palm sugar Add 38¼ tbsp peanut butter Simmer for 1.5-2 hours Add 19⅛ kg small potatoes, peeled, 114¾ tbsp peanuts, unsalted & roasted and 38¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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