Prep: 15m
Cook: 3h
Serves: - 329 +
Ingredients
123⅜ tbsp massaman curry paste 246¾ cm piece of ginger, minced 246¾ cloves garlic, minced 41⅛ tbsp galangal paste 82¼ 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:
65⅘ kg beef, e.g. chuck 41⅛ tsp cinammon, ground 20 9/16 tsp cumin, ground 20 9/16 tsp coriander, ground 246¾ tbsp paste 41⅛ litre coconut milk 41⅛ large onion, wedged 20 9/16 kg small potatoes, peeled 82¼ tbsp fish sauce 61 11/16 tbsp palm sugar 82¼ tbsp tamarind paste 41⅛ tbsp peanut butter 123⅜ tbsp peanuts, unsalted & roasted
Cut 65⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 246¾ tbsp paste Fry for 3-4 minutes then add 41⅛ tsp cinammon, ground, 20 9/16 tsp cumin, ground, 20 9/16 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 82¼ tbsp fish sauce Add 82¼ tbsp tamarind paste Add 61 11/16 tbsp palm sugar Add 41⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 20 9/16 kg small potatoes, peeled, 123⅜ tbsp peanuts, unsalted & roasted and 41⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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