Prep: 15m
Cook: 3h
Serves: - 334 +
Ingredients
125¼ tbsp massaman curry paste 250½ cm piece of ginger, minced 250½ cloves garlic, minced 41¾ tbsp galangal paste 83½ 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:
66⅘ kg beef, e.g. chuck 41¾ tsp cinammon, ground 20⅞ tsp cumin, ground 20⅞ tsp coriander, ground 250½ tbsp paste 41¾ litre coconut milk 41¾ large onion, wedged 20⅞ kg small potatoes, peeled 83½ tbsp fish sauce 62⅝ tbsp palm sugar 83½ tbsp tamarind paste 41¾ tbsp peanut butter 125¼ tbsp peanuts, unsalted & roasted
Cut 66⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 250½ tbsp paste Fry for 3-4 minutes then add 41¾ tsp cinammon, ground, 20⅞ tsp cumin, ground, 20⅞ 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 83½ tbsp fish sauce Add 83½ tbsp tamarind paste Add 62⅝ tbsp palm sugar Add 41¾ tbsp peanut butter Simmer for 1.5-2 hours Add 20⅞ kg small potatoes, peeled, 125¼ tbsp peanuts, unsalted & roasted and 41¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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