Prep: 15m
Cook: 3h
Serves: - 317 +
Ingredients
118⅞ tbsp massaman curry paste 237¾ cm piece of ginger, minced 237¾ cloves garlic, minced 39⅝ tbsp galangal paste 79¼ 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:
63⅖ kg beef, e.g. chuck 39⅝ tsp cinammon, ground 19 13/16 tsp cumin, ground 19 13/16 tsp coriander, ground 237¾ tbsp paste 39⅝ litre coconut milk 39⅝ large onion, wedged 19 13/16 kg small potatoes, peeled 79¼ tbsp fish sauce 59 7/16 tbsp palm sugar 79¼ tbsp tamarind paste 39⅝ tbsp peanut butter 118⅞ tbsp peanuts, unsalted & roasted
Cut 63⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 237¾ tbsp paste Fry for 3-4 minutes then add 39⅝ tsp cinammon, ground, 19 13/16 tsp cumin, ground, 19 13/16 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 79¼ tbsp fish sauce Add 79¼ tbsp tamarind paste Add 59 7/16 tbsp palm sugar Add 39⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 19 13/16 kg small potatoes, peeled, 118⅞ tbsp peanuts, unsalted & roasted and 39⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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