Prep: 15m
Cook: 3h
Serves: - 323 +
Ingredients
121⅛ tbsp massaman curry paste 242¼ cm piece of ginger, minced 242¼ cloves garlic, minced 40⅜ tbsp galangal paste 80¾ 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:
64⅗ kg beef, e.g. chuck 40⅜ tsp cinammon, ground 20 3/16 tsp cumin, ground 20 3/16 tsp coriander, ground 242¼ tbsp paste 40⅜ litre coconut milk 40⅜ large onion, wedged 20 3/16 kg small potatoes, peeled 80¾ tbsp fish sauce 60 9/16 tbsp palm sugar 80¾ tbsp tamarind paste 40⅜ tbsp peanut butter 121⅛ tbsp peanuts, unsalted & roasted
Cut 64⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 242¼ tbsp paste Fry for 3-4 minutes then add 40⅜ tsp cinammon, ground, 20 3/16 tsp cumin, ground, 20 3/16 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 80¾ tbsp fish sauce Add 80¾ tbsp tamarind paste Add 60 9/16 tbsp palm sugar Add 40⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 20 3/16 kg small potatoes, peeled, 121⅛ tbsp peanuts, unsalted & roasted and 40⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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