Prep: 15m
Cook: 3h
Serves: - 314 +
Ingredients
117¾ tbsp massaman curry paste 235½ cm piece of ginger, minced 235½ cloves garlic, minced 39¼ tbsp galangal paste 78½ 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:
62⅘ kg beef, e.g. chuck 39¼ tsp cinammon, ground 19⅝ tsp cumin, ground 19⅝ tsp coriander, ground 235½ tbsp paste 39¼ litre coconut milk 39¼ large onion, wedged 19⅝ kg small potatoes, peeled 78½ tbsp fish sauce 58⅞ tbsp palm sugar 78½ tbsp tamarind paste 39¼ tbsp peanut butter 117¾ tbsp peanuts, unsalted & roasted
Cut 62⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 235½ tbsp paste Fry for 3-4 minutes then add 39¼ tsp cinammon, ground, 19⅝ tsp cumin, ground, 19⅝ 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 78½ tbsp fish sauce Add 78½ tbsp tamarind paste Add 58⅞ tbsp palm sugar Add 39¼ tbsp peanut butter Simmer for 1.5-2 hours Add 19⅝ kg small potatoes, peeled, 117¾ tbsp peanuts, unsalted & roasted and 39¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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