Prep: 15m
Cook: 3h
Serves: - 316 +
Ingredients
118½ tbsp massaman curry paste 237 cm piece of ginger, minced 237 cloves garlic, minced 39½ tbsp galangal paste 79 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:
63⅕ kg beef, e.g. chuck 39½ tsp cinammon, ground 19¾ tsp cumin, ground 19¾ tsp coriander, ground 237 tbsp paste 39½ litre coconut milk 39½ large onion, wedged 19¾ kg small potatoes, peeled 79 tbsp fish sauce 59¼ tbsp palm sugar 79 tbsp tamarind paste 39½ tbsp peanut butter 118½ tbsp peanuts, unsalted & roasted
Cut 63⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 237 tbsp paste Fry for 3-4 minutes then add 39½ tsp cinammon, ground, 19¾ tsp cumin, ground, 19¾ 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 79 tbsp fish sauce Add 79 tbsp tamarind paste Add 59¼ tbsp palm sugar Add 39½ tbsp peanut butter Simmer for 1.5-2 hours Add 19¾ kg small potatoes, peeled, 118½ tbsp peanuts, unsalted & roasted and 39½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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