Prep: 15m
Cook: 3h
Serves: - 307 +
Ingredients
115⅛ tbsp massaman curry paste 230¼ cm piece of ginger, minced 230¼ cloves garlic, minced 38⅜ tbsp galangal paste 76¾ 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:
61⅖ kg beef, e.g. chuck 38⅜ tsp cinammon, ground 19 3/16 tsp cumin, ground 19 3/16 tsp coriander, ground 230¼ tbsp paste 38⅜ litre coconut milk 38⅜ large onion, wedged 19 3/16 kg small potatoes, peeled 76¾ tbsp fish sauce 57 9/16 tbsp palm sugar 76¾ tbsp tamarind paste 38⅜ tbsp peanut butter 115⅛ tbsp peanuts, unsalted & roasted
Cut 61⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 230¼ tbsp paste Fry for 3-4 minutes then add 38⅜ tsp cinammon, ground, 19 3/16 tsp cumin, ground, 19 3/16 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 76¾ tbsp fish sauce Add 76¾ tbsp tamarind paste Add 57 9/16 tbsp palm sugar Add 38⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 19 3/16 kg small potatoes, peeled, 115⅛ tbsp peanuts, unsalted & roasted and 38⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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