Prep: 15m
Cook: 3h
Serves: - 308 +
Ingredients
115½ tbsp massaman curry paste 231 cm piece of ginger, minced 231 cloves garlic, minced 38½ tbsp galangal paste 77 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:
61⅗ kg beef, e.g. chuck 38½ tsp cinammon, ground 19¼ tsp cumin, ground 19¼ tsp coriander, ground 231 tbsp paste 38½ litre coconut milk 38½ large onion, wedged 19¼ kg small potatoes, peeled 77 tbsp fish sauce 57¾ tbsp palm sugar 77 tbsp tamarind paste 38½ tbsp peanut butter 115½ tbsp peanuts, unsalted & roasted
Cut 61⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 231 tbsp paste Fry for 3-4 minutes then add 38½ tsp cinammon, ground, 19¼ tsp cumin, ground, 19¼ 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 77 tbsp fish sauce Add 77 tbsp tamarind paste Add 57¾ tbsp palm sugar Add 38½ tbsp peanut butter Simmer for 1.5-2 hours Add 19¼ kg small potatoes, peeled, 115½ tbsp peanuts, unsalted & roasted and 38½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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