Prep: 15m
Cook: 3h
Serves: - 322 +
Ingredients
120¾ tbsp massaman curry paste 241½ cm piece of ginger, minced 241½ cloves garlic, minced 40¼ tbsp galangal paste 80½ 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:
64⅖ kg beef, e.g. chuck 40¼ tsp cinammon, ground 20⅛ tsp cumin, ground 20⅛ tsp coriander, ground 241½ tbsp paste 40¼ litre coconut milk 40¼ large onion, wedged 20⅛ kg small potatoes, peeled 80½ tbsp fish sauce 60⅜ tbsp palm sugar 80½ tbsp tamarind paste 40¼ tbsp peanut butter 120¾ tbsp peanuts, unsalted & roasted
Cut 64⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 241½ tbsp paste Fry for 3-4 minutes then add 40¼ tsp cinammon, ground, 20⅛ tsp cumin, ground, 20⅛ 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 80½ tbsp fish sauce Add 80½ tbsp tamarind paste Add 60⅜ tbsp palm sugar Add 40¼ tbsp peanut butter Simmer for 1.5-2 hours Add 20⅛ kg small potatoes, peeled, 120¾ tbsp peanuts, unsalted & roasted and 40¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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