Prep: 15m
Cook: 3h
Serves: - 311 +
Ingredients
116⅝ tbsp massaman curry paste 233¼ cm piece of ginger, minced 233¼ cloves garlic, minced 38⅞ tbsp galangal paste 77¾ 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:
62⅕ kg beef, e.g. chuck 38⅞ tsp cinammon, ground 19 7/16 tsp cumin, ground 19 7/16 tsp coriander, ground 233¼ tbsp paste 38⅞ litre coconut milk 38⅞ large onion, wedged 19 7/16 kg small potatoes, peeled 77¾ tbsp fish sauce 58 5/16 tbsp palm sugar 77¾ tbsp tamarind paste 38⅞ tbsp peanut butter 116⅝ tbsp peanuts, unsalted & roasted
Cut 62⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 233¼ tbsp paste Fry for 3-4 minutes then add 38⅞ tsp cinammon, ground, 19 7/16 tsp cumin, ground, 19 7/16 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 77¾ tbsp fish sauce Add 77¾ tbsp tamarind paste Add 58 5/16 tbsp palm sugar Add 38⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 19 7/16 kg small potatoes, peeled, 116⅝ tbsp peanuts, unsalted & roasted and 38⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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