Prep: 15m
Cook: 3h
Serves: - 333 +
Ingredients
124⅞ tbsp massaman curry paste 249¾ cm piece of ginger, minced 249¾ cloves garlic, minced 41⅝ tbsp galangal paste 83¼ 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:
66⅗ kg beef, e.g. chuck 41⅝ tsp cinammon, ground 20 13/16 tsp cumin, ground 20 13/16 tsp coriander, ground 249¾ tbsp paste 41⅝ litre coconut milk 41⅝ large onion, wedged 20 13/16 kg small potatoes, peeled 83¼ tbsp fish sauce 62 7/16 tbsp palm sugar 83¼ tbsp tamarind paste 41⅝ tbsp peanut butter 124⅞ tbsp peanuts, unsalted & roasted
Cut 66⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 249¾ tbsp paste Fry for 3-4 minutes then add 41⅝ tsp cinammon, ground, 20 13/16 tsp cumin, ground, 20 13/16 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 83¼ tbsp fish sauce Add 83¼ tbsp tamarind paste Add 62 7/16 tbsp palm sugar Add 41⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 20 13/16 kg small potatoes, peeled, 124⅞ tbsp peanuts, unsalted & roasted and 41⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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