Prep: 15m
Cook: 3h
Serves: - 318 +
Ingredients
119¼ tbsp massaman curry paste 238½ cm piece of ginger, minced 238½ cloves garlic, minced 39¾ tbsp galangal paste 79½ 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:
63⅗ kg beef, e.g. chuck 39¾ tsp cinammon, ground 19⅞ tsp cumin, ground 19⅞ tsp coriander, ground 238½ tbsp paste 39¾ litre coconut milk 39¾ large onion, wedged 19⅞ kg small potatoes, peeled 79½ tbsp fish sauce 59⅝ tbsp palm sugar 79½ tbsp tamarind paste 39¾ tbsp peanut butter 119¼ tbsp peanuts, unsalted & roasted
Cut 63⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 238½ tbsp paste Fry for 3-4 minutes then add 39¾ tsp cinammon, ground, 19⅞ tsp cumin, ground, 19⅞ 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 79½ tbsp fish sauce Add 79½ tbsp tamarind paste Add 59⅝ tbsp palm sugar Add 39¾ tbsp peanut butter Simmer for 1.5-2 hours Add 19⅞ kg small potatoes, peeled, 119¼ tbsp peanuts, unsalted & roasted and 39¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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