Prep: 15m
Cook: 3h
Serves: - 327 +
Ingredients
122⅝ tbsp massaman curry paste 245¼ cm piece of ginger, minced 245¼ cloves garlic, minced 40⅞ tbsp galangal paste 81¾ 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:
65⅖ kg beef, e.g. chuck 40⅞ tsp cinammon, ground 20 7/16 tsp cumin, ground 20 7/16 tsp coriander, ground 245¼ tbsp paste 40⅞ litre coconut milk 40⅞ large onion, wedged 20 7/16 kg small potatoes, peeled 81¾ tbsp fish sauce 61 5/16 tbsp palm sugar 81¾ tbsp tamarind paste 40⅞ tbsp peanut butter 122⅝ tbsp peanuts, unsalted & roasted
Cut 65⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 245¼ tbsp paste Fry for 3-4 minutes then add 40⅞ tsp cinammon, ground, 20 7/16 tsp cumin, ground, 20 7/16 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 81¾ tbsp fish sauce Add 81¾ tbsp tamarind paste Add 61 5/16 tbsp palm sugar Add 40⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 20 7/16 kg small potatoes, peeled, 122⅝ tbsp peanuts, unsalted & roasted and 40⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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