Prep: 15m
Cook: 3h
Serves: - 335 +
Ingredients
125⅝ tbsp massaman curry paste 251¼ cm piece of ginger, minced 251¼ cloves garlic, minced 41⅞ tbsp galangal paste 83¾ 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:
67 kg beef, e.g. chuck 41⅞ tsp cinammon, ground 20 15/16 tsp cumin, ground 20 15/16 tsp coriander, ground 251¼ tbsp paste 41⅞ litre coconut milk 41⅞ large onion, wedged 20 15/16 kg small potatoes, peeled 83¾ tbsp fish sauce 62 13/16 tbsp palm sugar 83¾ tbsp tamarind paste 41⅞ tbsp peanut butter 125⅝ tbsp peanuts, unsalted & roasted
Cut 67 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 251¼ tbsp paste Fry for 3-4 minutes then add 41⅞ tsp cinammon, ground, 20 15/16 tsp cumin, ground, 20 15/16 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 83¾ tbsp fish sauce Add 83¾ tbsp tamarind paste Add 62 13/16 tbsp palm sugar Add 41⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 20 15/16 kg small potatoes, peeled, 125⅝ tbsp peanuts, unsalted & roasted and 41⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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