Prep: 15m
Cook: 3h
Serves: - 321 +
Ingredients
120⅜ tbsp massaman curry paste 240¾ cm piece of ginger, minced 240¾ cloves garlic, minced 40⅛ tbsp galangal paste 80¼ 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:
64⅕ kg beef, e.g. chuck 40⅛ tsp cinammon, ground 20 1/16 tsp cumin, ground 20 1/16 tsp coriander, ground 240¾ tbsp paste 40⅛ litre coconut milk 40⅛ large onion, wedged 20 1/16 kg small potatoes, peeled 80¼ tbsp fish sauce 60 3/16 tbsp palm sugar 80¼ tbsp tamarind paste 40⅛ tbsp peanut butter 120⅜ tbsp peanuts, unsalted & roasted
Cut 64⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 240¾ tbsp paste Fry for 3-4 minutes then add 40⅛ tsp cinammon, ground, 20 1/16 tsp cumin, ground, 20 1/16 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 80¼ tbsp fish sauce Add 80¼ tbsp tamarind paste Add 60 3/16 tbsp palm sugar Add 40⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 20 1/16 kg small potatoes, peeled, 120⅜ tbsp peanuts, unsalted & roasted and 40⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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