Prep: 15m
Cook: 3h
Serves: - 324 +
Ingredients
121½ tbsp massaman curry paste 243 cm piece of ginger, minced 243 cloves garlic, minced 40½ tbsp galangal paste 81 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:
64⅘ kg beef, e.g. chuck 40½ tsp cinammon, ground 20¼ tsp cumin, ground 20¼ tsp coriander, ground 243 tbsp paste 40½ litre coconut milk 40½ large onion, wedged 20¼ kg small potatoes, peeled 81 tbsp fish sauce 60¾ tbsp palm sugar 81 tbsp tamarind paste 40½ tbsp peanut butter 121½ tbsp peanuts, unsalted & roasted
Cut 64⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 243 tbsp paste Fry for 3-4 minutes then add 40½ tsp cinammon, ground, 20¼ tsp cumin, ground, 20¼ 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 81 tbsp fish sauce Add 81 tbsp tamarind paste Add 60¾ tbsp palm sugar Add 40½ tbsp peanut butter Simmer for 1.5-2 hours Add 20¼ kg small potatoes, peeled, 121½ tbsp peanuts, unsalted & roasted and 40½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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